|with Thoroughly Wild Meat, salt marsh mutton|
Leg of lamb
stud with 3 anchovy, and rub with s & p.
Into the heavy lidded pot with a good glass of sherry vinegar - (I love it in Spanish food so in it went)
3 garlic cloves
1 tablespoon rinsed capers
2 fresh bay leaves
half pint tap water (no need for stock, it produces an intense sauce)
Roast, covered (and cartouched) for an hour at 190, down to 170 for 2.5 hours.
After the first 2 hours, pour over a glass of balsamic vinegar whilst turning the meat.
Take out, wrap in foil to relax, & strain juices for your sauce, but there's no need to reduce
My husband always likes mint sauce
made with fresh chopped mint