ROMAN PAN FRIED LAMB

[SPEEDTRIPLE]

This is a favourite of Karen and mine, but i don`t make it very often, as Lamb is high in fat, which is not good for people with high cholestarol.

 

Ingredients, 

 

1 tbsp olive oil

 

1/2 oz butter

 

1 1/4 lb lamb (cubed 1 inch or 25mm ish)

 

3 sprigs of thyme (stalks removed)

 

4 cloves garlic, peeled (qty to taste, but i use 1 large or 2 small cloves)

 

*6 canned anchovie fillets (again, to taste, but we leave them out)

 

*2oz black olives, stoned and halved  (again, we leave them out)

 

2/3 cup of lamb or vegetable stock

 

2/3 cup of red wine (never cook with wine you would`nt drink)

 

1 tsp sugar

 

2 tbsp chopped fresh parsley to serve as a garnish

 

 

 

Method

 

I always prepare everything before cooking commences,  for ease of cooking

 

Using a pestle and mortat, grind together the garlic, thyme, and anchovies to make a smooth paste *(we don`t use anchovies so i chop the garlic and remove the thyme stalks and use as is).

 

Make the lamb or vegetable stock and set aside

 

Heat the oil and butter together, add the lamb, and fry for a few minutes till the lamb is browned all over. Add the wine and stock together to the lamb, then add the garlic, anchovy, and thyme paste (or chopped garlic and thyme leaves) and stir.  Bring the mixture to the boil, reduce heat and simmer for 30-40 minutes, leaving uncovered for the last 10 minutes for the sauce to reduce.

 

Stir in the olives and mix to combine  (Again, we don`t use olives)

 

Dress with chopped fresh parsley, and serve with mashed potatoes, and veg of your choice.

 

 

 

 

 

I cooked this tonight for Karen and me, but forgot to garnish with parsley, but we still enjoyed it very much. I found the recipe in a large cook book,  "What`s cooking, Italian" by "Penny Stevens", which i`ve got to study, as i`m looking to broaden "my culinary skills".

[Hockham Admiral]

Sounds good, Neil.

We do something similar to a lamb joint by making slits quite deeply in it and pushing in pieces of anchovy, garlic and a sprig of rosemary.

It gives the lamb a lovely flavour!

[SPEEDTRIPLE]

That sounds nice too John.

 

We don`t have lamb much at all, as it`s very fatty and high in Cholestorol, which Karen can`t have.

 

As for Anchovies, i`ve had them on Pizzas, but if using them in a dish with meat stocks (we always use the ones advertised by "Morco Pierre White", the stock pots, they`re already quite salty), so adding anchovies makes it too salty.

 

Do you leave the anchovies in, and eat them with the lamb, or do you use them just to season and taste, then discard when cooked?. Also, have you ever prepared other meats in the same way, such as pork or gammon?.