Recipes

You can use the recipe search box below to find some tasty new recipes.

Spatchcooked Lamb with Anchovy and Herb Paste

Make

1. Put the anchovy and herb paste ingredients into a blender and blend to a paste.
2. Place the boned lamb joint in a large shallow dish and make several slits into the joint. Lay flat and spread with the paste. Cover and marinate in the refrigerator for 1-2 hours for the flavours to develop.
3. Insert 2 long metal or wooden skewers, criss-crossing through the meat.
4. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
5. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
EatServe with a lemon and chive potato salad.Tip: Use a rolled lamb shoulder joint as an alternative. If using wooden skewers, soak in cold water for 20-30 minutes.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

Feeds: 4-6

Time to cook: 55-60 minutes
Oven temperature: Gas mark 7, 220C, 425F
Take.1.8kg (4lb) lean lamb leg joint, boned (ask your butcher or meat counter to do this for you)Anchovy and herb paste:
12 anchovy fillets, drained
2 large handfuls flat leaf parsley, roughly chopped
4 garlic cloves, peeled and crushed
Salt and pepper
30ml (2tbsps) balsamic or red wine vinegar

– Author –

EBLEX Purchase Ingredients