Lamb Garlic Rosemary And Anchovies



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Lamb Garlic Rosemary And Anchovies

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Firstly remove the bone from the lamb and roll and and tie up again with
some string, then making about 25 small cuts in the lamb stuff each cut
with a fillet of anchovy, slices of garlic and sprigs of rosemary. Place on
an oven tray with seasoning and dripping then palce in a hot oven and cook
for about 50 minutes while you cook the vegetables.

Peel and cut the potatoes and place on another tray and season with salt
and pepper and some dripping. Place this in the oven and cook for about 40
minutes turning all the time to coat them well.

Make the sauce by browning the onions in a pan adding wine, balsamic
vinegar and stock and reduce the sauce until nice and thick.

Cook each vegetables and serve on a plate with the leg whole and the
potatoes around the sauce on the side.

Ingredients:

King Edwards potatoes
Carrots
1 1/2 l Lamb stock; (52fl oz)
Dripping
Anchovies
Rosemary
Garlic
Peas
Onions
Red wine
Balsamic vinegar
Butter
Leg of lamb; bone removed

Serves:

1 servings 		 
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