|
Roman roast lamb |
||
|
roman roast lamb |
||
| Serves 4 | ||
|
1kg (2 lb) shoulder of leg of lamb, cut into 5 cm (2 inch) chunks 3 tablespoons olive oil knob of butter 1 lamb's kidney, cubed sea salt and freshly milled black pepper 2 glasses dry white wine or water 2 large anchovies preserved in salt, or 5 canned anchovy fillets in oil 2 small sprigs of rosemary 4 garlic cloves, peeled 4-5 tablespoons red wine vinegar |
Wipe the meat carefully all over in case of
bone shards. Set a wide, deep, heavy bottomed frying pan over a low heat.
Add the oil and butter and heat for 5 minutes. Seal the meat and kidney in
the hot fat, browning them all over. Add 250 ml (8 fl oz) water, season
generously with salt and pepper, then lower the heat. Cover and simmer for
45 minutes, basting occasionally with a little water or wine and turning the
meat from time to time. Meanwhile, rinse the salted anchovies or drain the canned ones thoroughly. Pound the rosemary leaves with the anchovies and garlic. Stir in the vinegar and pour this mixture over the meat. Stir thoroughly and simmer for about 5 minutes to burn off the sharpness of the vinegar before serving. |
|
| The recipe above is
taken from 'Valentina's 4 Season Cookbook' by Valentina Harris.
Valentina has written several other books including 'Risotto!
Risotto!' and 'Italia! Italia!' her books are available at www.amazon.co.uk
Valentina runs a wonderful cookery course or 'hands on food and wine experience' in Tuscany to find out more visit the website at www.villavalentina.com |
|
|