Lamb & anchovies with thyme Recipe

Lamb & anchovies with thyme Recipe

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45 juta s/d 2.5 milyar listing 2017
Lamb & anchovies with thyme Recipe Lamb & anchovies with thyme Recipe Lamb & anchovies with thyme Recipe, Ingredients : 1 teaspoon olive oil 15g/ 1/2oz butter 600g/ 1lb 5oz lamb shoulder or leg, cut into 2.5cm/ 1in chunks 4 garlic cloves, peeled but left whole 3 sprigs of fresh thyme, stalks removed 6 anchovy fillets in oil, drained 150ml/ 5fl oz red wine 150ml/ 5fl oz vegetable stock 1 teaspoon granulated sugar 50g/ 2oz black olives, pitted and halved 2 tablespoons chopped fresh flat-leaf parsley, to garnish Method : Heat the oil and butter in a large frying pan. Add the lamb and sauté for 4–5 minutes, stirring, until the meat is browned all over. Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste. Add the wine and stock to the frying pan. Stir in the anchovy paste and the sugar. Bring the mixture to the boil, reduce the heat, cover and leave to simmer for 30–40 minutes until the lamb is tender. For the last 10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly. Stir the olives into the sauce and mix through. Transfer the lamb and its sauce to a serving bowl, garnish with parsley and serve hot. Serves 4

Lamb & anchovies with thyme Recipe

Ingredients :
    • 1 teaspoon olive oil
    • 15g/ 1/2oz butter
    • 600g/ 1lb 5oz lamb shoulder or leg, cut into 2.5cm/ 1in chunks
    • 4 garlic cloves, peeled but left whole
    • 3 sprigs of fresh thyme, stalks removed
    • 6 anchovy fillets in oil, drained
    • 150ml/ 5fl oz red wine
    • 150ml/ 5fl oz vegetable stock
    • 1 teaspoon granulated sugar
    • 50g/ 2oz black olives, pitted and halved
    • 2 tablespoons chopped fresh flat-leaf parsley, to garnish
Method :
    1. Heat the oil and butter in a large frying pan. Add the lamb and sauté for 4–5 minutes, stirring, until the meat is browned all over.
    2. Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste.
    3. Add the wine and stock to the frying pan. Stir in the anchovy paste and the sugar. Bring the mixture to the boil, reduce the heat, cover and leave to simmer for 30–40 minutes until the lamb is tender. For the last 10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly.
    4. Stir the olives into the sauce and mix through. Transfer the lamb and its sauce to a serving bowl, garnish with parsley and serve hot.
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Thursday, 23 November 2017

Lamb & anchovies with thyme Recipe

Article Categories : European Recipes, Nutrition Food

Lamb & anchovies with thyme Recipe

Ingredients :

    • 1 teaspoon olive oil
    • 15g/ 1/2oz butter
    • 600g/ 1lb 5oz lamb shoulder or leg, cut into 2.5cm/ 1in chunks
    • 4 garlic cloves, peeled but left whole
    • 3 sprigs of fresh thyme, stalks removed
    • 6 anchovy fillets in oil, drained
    • 150ml/ 5fl oz red wine
    • 150ml/ 5fl oz vegetable stock
    • 1 teaspoon granulated sugar
    • 50g/ 2oz black olives, pitted and halved
    • 2 tablespoons chopped fresh flat-leaf parsley, to garnish

Method :

    1. Heat the oil and butter in a large frying pan. Add the lamb and sauté for 4–5 minutes, stirring, until the meat is browned all over.
    2. Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste.
    3. Add the wine and stock to the frying pan. Stir in the anchovy paste and the sugar. Bring the mixture to the boil, reduce the heat, cover and leave to simmer for 30–40 minutes until the lamb is tender. For the last 10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly.
    4. Stir the olives into the sauce and mix through. Transfer the lamb and its sauce to a serving bowl, garnish with parsley and serve hot.

Serves 4