Leg of Lamb with Herb Paste and Spinach

Yunhee Kim

This is spring on a plate: leg of lamb slathered in a pesto-like concoction of dill, parsley, garlic and anchovies, served over a heaping pile of sautéed spinach. And the sleeper hit of the dish? Coarse breadcrumbs cooked in the rendered lamb fat until golden brown and crunchy.

Makes: 6 to 8 servings
Time: 2 hours, largely unattended


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