Ingredients

3/4 cup Dijon mustard

1/2 cup fresh lemon juice

3 2-ounce cans anchovies, drained, oil reserved, anchovies chopped

1 1/3 cups oil

1 1/2 cups (packed)chopped fresh basil

1 cup chopped shallots

1 5 1/2-pound leg of lamb, fat trimmed, boned, and butterflied (about 3 1/2 pounds boned)

• 3 pounds small red-skinned potatoes, cut into 3/4-inch pieces
• 2 pounds yellow wax beans, trimmed
• 1 pound mushrooms, sliced

• Spinach leaves
• Fresh basil sprigs

Description

The Mustard Dressing Is Used Both To Marinate The Lamb And To Coat The Salad. And Don't Let The Anchovies In The Dressing Scare You Off. They Add...

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