Subj : Lamb With Anchovies
To   : All
From : Ben Collver
Date : Mon May 13 2024 10:08:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb With Anchovies
 Categories: Italian, Lamb
      Yield: 1 Batch

MMMMM----------------------------LAMB---------------------------------
      1 tb Salted capers
      4    Salted anchovies
      1 cl Garlic; peeled
  2 1/2 lb Leg of lamb; boned
      1 ts Dried herbes de Provence;
           -heaping
      1 tb Extra virgin olive oil
    2/3 c  White wine
     12    Shallots; peeled
  1 1/4 tb Plain flour
      1 c  Vegetable broth; scant
           Salt and pepper

MMMMM---------------------HERBES DE PROVENCE--------------------------
      1 tb Fennel seeds
      2 tb Dried rosemary
    1/4 c  Dried thyme
      3 tb Dried marjoram
      3 tb Dried summer savory;
           -(optional)
      1 tb Dried tarragon
      1 tb Dried basil
      1 ts Dried chervil (optional)
      1 ts Dried mint
      1 ts Dried lavender (optional)

  Soak the capers in a small bowl of lukewarm water for 20 minutes.
  Wash the anchovies under running water to remove the salt and soak in
  a small bowl of water for 10 minutes. Drain the anchovies, bone,
  rinse, and dry. Drain and rinse the capers and chop along with the
  anchovies and garlic.

  Preheat the oven to 275°F / 140°C / Gas Mark 1. Using a sharp
  knife, open the leg of lamb and rub the chopped ingredients inside.
  Close and tie with kitchen twine. Mix the herbes de Provence with a
  pinch of salt, a grind of pepper, and the olive oil, and rub onto the
  lamb. Place the lamb in a roasting pan on the stove (hob) and sear
  over high heat, turning until browned on all sides. Pour the wine
  over the lamb and cover with kitchen foil. Cook in the oven for 2
  hours.

  Bring a pan of salted water to a boil, add the peeled shallots, and
  blanch for 5 minutes. Drain and arrange around the meat. Increase the
  oven temperature to 400°F / 200°C / Gas Mark 6 and cook for another
  20 minutes, basting the meat with the cooking juices. Remove the meat
  and shallots from the oven and keep warm.

  Sprinkle the cooking juices with the flour, pour in the broth
  (stock), and stir with a whisk. Cook the sauce over low heat for 7-8
  minutes, then add the shallots, warm for 2-3 minutes, and serve with
  the carved meat.

  Herbes De Provence:

  Gather the ingredients.

  Grind the fennel seeds and rosemary in a spice grinder. Pour into a
  mixing bowl. Stir in the remaining herbs.

  Store in an airtight container. Use to season meats, chicken, fish,
  salads, vegetables, soups, and stews.

  Tips:

  The leg of lamb may be substituted for a bone lamb shoulder.

  This can be served with a side dish of 14 oz / 400 g new potatoes.
  Wash the potatoes, blanch in a pan of boiling salted water for 5
  minutes, and cook together with the shallots.

  Recipe by Recipes from an Italian Butcher, The Silver Spoon Kitchen,
  2017

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