Roast Leg of Lamb with Ancho Sauce
Ingredients
- 8 scallions, finely chopped
- Juice and finely grated zest of 2 lemons
- 1/4 cup extra virgin olive oil, plus more for rubbing
- Kosher salt and freshly ground black pepper
- One 8 1/2 pound bone-in leg of lamb, hip bone removed
- 2 medium ancho chiles
- 1 cup boiling hot water
- 1 1/2 cups chicken stock or low sodium broth
- 2 teaspoons soy sauce
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