LEGOVER LAMB WITH ANCHOVIES AND LAVENDER AGNELLO RIMASTO CON ACCIUGHE E LAVANDA RELIQUUMAGNUS CUM APUA ET LAVANDA

The Ingredients

A leg of lamb

4 ounces of fresh anchovies and a quarter of a pint of red wine and the same of rose wine

A small handful of crushed lavender flowers

Olive Oil and Garlic

6 crushed juniper berries and a little flour, sea salt and pepper

Preparation Time : 2 hours

Cooking Time :    One and a half hours

Resting Time:    20 minutes

Marinate the lamb in half of the red and rose wine and the crushed juniper berries for a few hours, the longer the better.

Remove the lamb and dust down with a little flour. Then sear in some hot olive oil for 10 minutes until browned. Leave to cool and then stab with some garlic and tuck in the anchovies and the lavender – just the flowers not the stalks. If you cannot lay your hands on fresh anchovies – don’t despair – use tinned anchovy fillets instead.

Heat the oven to 170’ and place the lamb in your oven pan and immerse it in the rest of the red and rose wine. Grind over your sea salt and pepper and put in the oven for an hour and a half.

Then you will have produced a princely leg of lamb crisp and dark on the outside with pink meat in the middle for your guests who prefer it like that. The infusion of the rose wine gives the lamb a sweeter flavour.

You would think that the anchovies would overpower the lamb but they don’t – they disappear into an unctuous elixir. The lavender gives the lamb a fragrant flavour.

Leave it to rest for 15 minutes, then carve up and serve with the wine gravy and some green vegetables.

Lentils and Chestnuts also accompany very well.

Ibi non erit reliquias

There won’t be any leftovers

Post Views : 104