Roast lamb with anchovies
A flavour-packed Sunday lunch for sharing
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hours and 40 minutes
- Heat the oven to 180C/fan 160C/gas 4. Make incisions all over the lamb and poke slivers of anchovy and garlic into each. Season all over. Put the onions in a roasting tin and put the lamb on top. Add the stock and wine and cover with foil.
- Cook for 3 hours then turn the oven up as high as it will go. Take the foil off and cook for 30 minutes. Rest the lamb for 20 minutes before serving. Strain any juices into a jug to serve with it.
Per serving
431 kcalories, protein 49.2g, carbohydrate 2.7g, fat 23.5 g, saturated fat 11.2g, fibre 0.3g, salt 0.88 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/171605/
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Ingredients
- 2kg lamb leg
- 6 anchovies , cut into thirds (look out for sustainable Fish 4 Ever ones)
- 3 garlic cloves , cut into slivers
- 2 onions , thickly sliced
- 250ml light lamb stock or chicken stock
- 250ml white wine
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hours and 40 minutes
Ingredients
- 2kg lamb leg
- 6 anchovies , cut into thirds (look out for sustainable Fish 4 Ever ones)
- 3 garlic cloves , cut into slivers
- 2 onions , thickly sliced
- 250ml light lamb stock or chicken stock
- 250ml white wine
Per serving
431 kcalories, protein 49.2g, carbohydrate 2.7g, fat 23.5 g, saturated fat 11.2g, fibre 0.3g, salt 0.88 g
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04 December 2011
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04 December 2011
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04 January 2012
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