Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter

Name: Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter
Cook time: 1 hour
Total time: 13 hours (includes chilling time)
Yield: Makes 8 to 10 servings
Ingredients: 1 6 3/4-pound bone-in leg of lamb, well trimmed; 11 anchovy fillets; 8 halved, 3 whole; 7 garlic cloves; 4 quartered, 3 whole; 10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb); 1 1/2 cups (lightly packed) fresh Italian parsley leaves; 2 1/4 teaspoons finely grated lemon peel; 6 tablespoons (3/4 stick) unsalted butter, room temperature; Coarse kosher salt; 2 1/2 pounds summer beans (such as green, purple, and yellow wax beans); 1 1/2 tablespoons fresh lemon juice; Grill basket for barbecue

By Ryan Angulo

August 12, 2010

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Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley ButterJos Picayo

This homey spot, which gets its name from the tidal strait that runs between Brooklyn and Governors Island, is a neighborhood favorite. Locals crowd around the butcher-block bar and take a seat at the communal table crafted from ceiling beams from a local warehouse. Chef Ryan Angulo keeps diners satisfied with house-made pickles, Brooklyn-made mozzarella, and hearty hunks of meat, like the roast leg of lamb here.

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Recipe notes

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