Gill's CDWM balsamic lamb recipe.

[Dena Profile]

Hi Gill, I don't know if you remember I made this using mutton when you first posted it. It was declared delicious by my real foodie friends. I had it written in one of my hand written recipes books which I have lost. Could you please re-post it for me or provide a link to where I can find it please.

I made it with 5 yr old mutton and have just bought another box of this from Blackface http://www.blackface.co.uk/products_det ... ?prod=1345 and would like to make it again.

Thanks

[Gillthepainter Profile Website]

Morning Dena.

Oh I haven't made that dish for ages, I should have thought of it for Easter.
Coincidently we preferred it with mutton when I used it once.



Ingredients

Leg of lamb, stud with 3 anchovy, and rub with s & p.

Into the heavy lidded pot with a good glass of sherry vinegar - (I love it in Spanish food so in it went)
3 garlic cloves
1 tablespoon rinsed capers
2 fresh bay leaves
half pint tap water (no need for stock, it produces an intense sauce)

Roast, covered (and cartouched) for an hour at 190, down to 170 for 2.5 hours.
After the first 2 hours, pour over a glass of balsamic vinegar whilst turning the meat.
Take out, wrap in foil to relax, & strain juices for your sauce, but there's no need to reduce.

[Dena Profile]

Thanks Gill, it was deemed delicious as I said, I also have half (smaller piece) of leg-o-mutton, so think I will use that. Can't wait now.

If anyone else is interested in different lamb/mutton recipes this really is something else

[Gillthepainter Profile Website]

And it was a pure fluke, Dena.
I had anchovies in doing nothing.
And had bought balsamic and capers twice by mistake. So all needed using up.

Luckily I didn't put rosemary in too, perhaps. Though it may work, it is probably a flavour too far.

Pleased it works for you still.

[QinNortham Profile]

Gill, that is definitely on the list next time we have lamb, looks wonderful.

[Gillthepainter Profile Website]

Well I hope you like it when you do.
There was a long, long long thread on the Beeb of various people who tried it and it hit the spot nicely.

Only one person thought it was wrong and acidic. But that happens sometimes.
I've certainly tried perfect recipes from particular posters "famous" for it, and questioned what is to be raved about!?

[strictlysalsaclare Profile]

That lamb dish sounds fabulous Gill. As we are having a leg of lamb for supper tomorrow and we have all the ingredients in this could be the way to go for us.