This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Roast lamb leg, salmoriglio sauce and almond croquettes

Salmoriglio is a classic Sicilian sauce that goes brilliantly with roast or grilled meats. Use plenty of lemon juice to cut through the richness of the lamb.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the sauce

For the lamb

  • 1 small salt marsh lamb leg, French trimmed
  • 1 small bunch rosemary, sprigged
  • 6 garlic cloves, cut into slivers
  • sea salt and freshly ground black pepper

For the almond croquettes

  • oil, for frying
  • 2 large potatoes, baked in their skins
  • 2 cloves confit garlic (garlic slow-roasted or braised in olive oil)
  • 2 tbsp chopped flat leaf parsley
  • pinch fresh grated nutmeg
  • 2 free-range eggs, yolks only
  • 115g/4oz plain flour
  • 3 free-range eggs, beaten
  • 115g/4oz flaked almonds, chopped

To serve

  • 8 cloves confit garlic
  • 1 handful mint leaves, picked