Italian Roast Lamb
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
FishSulphites
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Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Standard 8 oz, measuring cup is used.
- 2 lb.
- part of a leg of 6 anchovy fillets lamb 1 cup (8 ozs.) white 1 clove garlic wine Pre-heat oven to moderately hot (gas 325°, electric 350°).
- Wipe meat, cut garlic into three and stud the meat near the bone.
- Place anchovy fillets 'on the skin.
- Place in a baking dish and bake for 2 hours.
- Pour the white wine over the meat and bake a further 30 minutes, basting frequently.
- Remove and make gravy, using a little extra white wine.
- Yields 6-8 serves.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Pastry brush
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Measuring jug