Lamb and Rosemary with Anchovies

You will want to  prepare this lamb rosemary recipe for dinner. If you like you can alleviate the anchovies with this lamb recipe. If you like you can use this as a slow cooker lamb recipe. If you prefer you could substitute the garlic for the anchovies and you would have a rosemary garlic lamb recipe. Just remember when preparing this make sure that you have lean lamb for this recipe. You should be able to find this kind of meat at any local market. After you can’t get enough of this absolutely out of this world lamb dinner let me know how much you like this recipe.

Ingredients:

1/4 cup olive oil
1 1/2 pounds lean lamb, chopped
1 teaspoon rosemary
1/2 teaspoon salt
seasoned pepper
1 tablespoon flour
1 clove garlic, crushed
1/3 cup wine vinegar
1 cup ( 250 ml. )  chicken stock
3 anchovies
finely chopped parsley

Chicken Stock:

Ingredients:

3 pounds (1-1/2 kg. ) chicken

10 cups ( 2-1/2 liters ) cold water

1 teaspoon salt

4 – 5 peppercorns

1 bay leaf, crumbled

1 tablespoon chopped parsley

1/2 teaspoon thyme

1 medium onion, stuck with 3 – 4 cloves

1 medium carrot, sliced

1 stalk of celery with leaves, roughly chopped

1 clove garlic, halved

2 leaks, sliced

Chicken Stock:

Directions:

1. Place chicken in a large, deep pan will water, salt and peppercorns.

2. Tie crumbled bay leaf, parsley and thyme in a muslin bag ( or use commercial bouquet garni ) and had to the pan with onion stock would cloves, carrot, celery, garlic and leaks. Bring slowly to the boi’s l, then reduce heat and skim the surface, cover tightly and simmer for 55 – 60 minutes or until chicken is tender. Skim the surface and current are carefully lift out chicken, tear off all the flesh and reserve for separate dish.

3. Chop the carcass, return to the pan with the bones and continue simmering a further 1- 1/2 hours. Scam the surface oil, then strain to Muslim and a fine sieve into a bowl.

4. Cool and chill then carefully remove and discard the layer of fat. Cover and chill until stock is required.

Servings: 10 cups ( 2- 1/2 Liters ) chicken stock

Cooking Time: 2-1/2 – 2-3/4 Hours chicken stock

Directions:

1. Hear in a large pan, add lamb cubes and cook to brown on all sides. Spoon lamb into an ovenproof casserole dish and sprinkle with rosemary, salt, seasoned pepper and flour. Add garlic and stir well.

2. Cook in a preheated hot oven for 8 – 10 minutes, then reduce heat to moderate.

3. Meanwhile, and vinegar to the pan juices and bring to the bowl, stirring and scraping to deglaze the pan. Stir and stock and heat to the bowl, then pour over the lamb.

4. Cover the casserole and cook for 35 – 40 minutes or until lamb is standard. Finely chop our manse the anchovies and stir into the casserole, then serve, sprinkle with chopped parsley.

Servings: 4

Prep Time: 15 Minutes

Cooking Time: 55-60 Minutes

Oven Temperature: 450°F. Reduced to 350°F.

Total Time: 3 hours and 40 minutes to 4 hours 45 minutes

 

 

 

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