The Fish Store by Lindsey Bareham

Author:Lindsey Bareham
Language: eng
Format: epub
Publisher: Grub Street Publishing
Published: 2014-05-09T16:00:00+00:00

ANCHOVY AND ROSEMARY ROAST LAMB

Serves 6

This is a deeply savoury, particularly special way of roasting lamb. Anchovy, garlic and rosemary are all posted, together, in little slits over the joint and it’s cooked in the Italian wet-roast style, with lemon juice and white wine. The idea is that the meat roasts and steams all at once and you end up with ready-made gravy and noticeably moist, tender meat. We cook this over and over again. Mashed potato is good with it. Mint sauce isn’t. The recipe comes from Roast Chicken and Other Stories.

4 garlic cloves

small bunch of rosemary

1.8kg leg of lamb

2 × 50g can anchovies

75g soft butter

½bottle white wine

juice of 1 lemon

black pepper

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