Roast baby lamb with anchovies, rosemary and lemon recipe
- Cuisine: Italian
- Serves 4
Ingredients4 tbsp plain flour
Sea salt and freshly ground black pepper
1kg lamb or baby lamb, cut into large chunks (about 6 x 6cm)
150ml vegetable oil
20 cherry tomatoes on the vine
1 fennel, quartered
1 red pepper, quartered, seeded
3 shallots, halved
1 aubergine, thickly sliced
1 courgette, thickly sliced
4 large fresh sweet red chillies
6 garlic cloves
8 anchovy fillets in oil, drained
1 bunch of rosemary, leaves picked
200ml dry white wine
200ml white wine vinegar
50ml extra virgin olive oil
Zest and juice of 2 lemons
PreparationPreheat oven to 165°C.
For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.
Have the flour ready on a plate. Season the meat, then dust with the flour and shake off the excess. Heat the vegetable oil in a roasting pan on the hob. Put in the lamb and saute on both sides until golden brown. Add the sauce, cover with foil for another 25 minutes, or until the meat caramelises. Halfway through this last part of cooking, turn the meat over, being careful that the sauce doesn't burn or it will turn bitter – if it starts to dry out too much, add a little water. At the same time as you remove the foil from the meat, put all the vegetables and the whole chillies on an oven tray. Season, drizzle with olive oil, and put into the oven to roast for the rest of the cooking time.
When the meat is ready, lift it out of the roasting tin onto a warm plate, add the roasted vegetables and pour the sauce over the top.
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Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
Guajillo (dried and pronounced gwah-HEE-yoh) has a very tough leathery skin so may require long soaking.