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| with Thoroughly Wild Meat, salt marsh mutton |
Ingredients
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
& a larger piece, same timings, it's a consistent recipe
.
12 comments:
Hi Gill
That looks fabulous. I shall definitely be making it soon.
Why thank you Luca. I quite impressed myself that day experimenting with balsamic. Gill
This is one on my "to do" list too Gill. It looks rather divine & moorish. I think someone I know will love it! Congrats on your blog! Elisaxx
Hi Elisa.
Thank you for the congrats.
Oh I would love to try this, it looks yummy. I have bought a few bottles of balsamic vinegar, mistakenly bought one after another one.
I may join you this weekend too, if my husband fancies lamb.
That does look divine Gill, what a colour you get on that lamb wow!
Thank you Joanna.
It's a good one if I say so myself,
Joanna just sent me the link to this and I so want to make it as soon as I buy some lamb....am thinking to serve with hummous and flat bread....and a decent bottle or red
Hello Lynne & a warm welcome.
I should think hummous and flat bread would be a wonderful companion.
There's a Beeb thread running: http://www.bbc.co.uk/dna/mbfood/classic/NF2670471?thread=7806821&skip=0
& Belgian Endive, Elisa has just made the dish.
Enjoy
I was typing and touched a wrong key by mistake, the whole thing disappeared!
Anyway, your lamb looks deeeleecious Gill. I can taste it, even though I don't eat meat now.
I might try your potato parmesan cakes for our neighbours X-mas party this year (we have around 14 of them once a year for dinner).
I add a dash of my best balsamic to things during cooking sometimes, and I have to say that it always enhances the taste.
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