Wednesday, October 24, 2007

Best Roast Lamb EVA!

Been a while since we had a recipe. So here's one that is a corker - we've been living off this in the weekends for months - we'll have all ways, with salad, with nothing much but avocado, and with spuds & veges. You can't lose.

You need:

Leg of Lamb
Dozen or so anchovies
A whole bulb of garlic cloves, peeled & crushed
Big handful of rosemary
Half a cup of capers
One & a half cups of breadcrumbs
Olive oil

Pretty much quantities to taste.

Chop the anchovies, mix with rosemary leaves, capers, breadcrumbs, garlic, oil & seasoning. Slice the lamb right around, at about 1cm intervals, right down to the bone. Stuff the gaps with the anchovy & breadcrumb mix.

Roast at 250 degrees Celsius for 20 minutes. Turn down to 190 degrees for another 60-75 minutes.

Rest for 5, then carve across the bone so as to get chunky fingers of meat & stuffing.