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LAMB WITH A DIFFERENCE


I looked online for a lamb recipe with anchovy & it was so good, I frequently now cook lamb in this way.  I can't find the recipe again, but below are the ingredients I use when I want to prepare my lamb (or mutton) with a bit of a twist.  This works equally well as a marinade for a roasting joint, rubbed into the skin of the meat before cooking or with chops, or leg steaks which are grilled, pan-fried, barbecued or cooked in the oven.

Ingredients

Fresh chilli or dried chilli flakes (or both!) - use according to taste

grated zest & juice of a lemon (use half a lemon if you only have a couple of chops!)

Crushed garlic cloves (number according to taste & depending on quantity of meat)

2 -4 anchovy fillets, chopped

olive oil (2-4 tablespoons, or more depending on quantity of meat)

chopped fresh mint (optional)

Salt & black pepper to taste


Combine the chilli, zest of lemon, garlic, anchovy, mint & seasoning and rub into the skin of the lamb or sprinkle over the top (if using cuts).  Combine oil & lemon juice & pour over the top.  If you have time, marinate the lamb for a couple of hours.  If not, don't worry, cook the lamb & enjoy.  This works well with lamb which is slightly pink & not over-cooked.  It also works well with a long, slow cooked joint of roast mutton.  







TED & SHARON BAKER                                                                                                                                                                                                

WINDSHIEL

DUNS

BERWICKSHIRE

TD11 3TU  

Tel: 01361 883863    Email: seb@windshiel.co.uk                       

www.windshiel.co.uk