Braised Lamb With Anchovies

Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over.
  • Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat.
  • Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic.
  • Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole.
  • Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender.
  • Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@English_Rose
Contributor
@English_Rose
Contributor
"Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. English_Rose
    Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood.
Advertisement

Find More Recipes