BRAISED LAMB WITH ANCHOVIES
Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood.
Provided by English_Rose
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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