The original title includes the word 'rolls', as Nigel envisages the meat sliced thinly and served in soft white rolls. We wanted a rather more trad Sunday meal, so served it carved with the pan juices, and with veg, including wonderful spinach from our local PYO. The rub for this recipe is marvellous - crushed garlic, chopped anchovies, fresh oregano and olive oil. I slashed the lamb almost to the bone (an idea pinched from Jill Dupleix), and crammed the oily rub deep into the flesh. After roasting, the anchovies melted and infused the tender lamb with a deep herbal, savoury, garlic aroma. Just lovely.
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