Lamb garlic rosemary and anchovies

Yield: 1 servings

Measure Ingredient
King Edwards potatoes
Carrots
1½ litre Lamb stock; (52fl oz)
Dripping
Anchovies
Rosemary
Garlic
Peas
Onions
Red wine
Balsamic vinegar
Butter
Leg of lamb; bone removed

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.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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