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Cooking Time: 30 mins per Lb. and 30 mins over
Preparation time: 15 mins and 24 hours soaking in marinade
Main cooking utensil: Roasting Tin
Oven Temperature: moderately hot, 375°f - Gas mark 5
Oven position: near the top
For 6 people you need:
3Lb. Loin of lamb
(other cuts may be used)
Marinade:
4 tablespoons oil
4 tablespoons white wine
1 finely chopped onion
1 finely chopped carrot
2 - 4 cloves
Topping: to garnish
1 teaspoon chopped fresh tarragon
or good pinch of dried tarragon
4 bacon rashers
2 chopped celery sticks
2 sliced large pickled gherkins
can anchovy fillets
1. Mix together the oil and white wine, the onion, carrot and cloves
2. Put the lamb in this, leave 24 hours.
3. Put the lamb into the roasting tin.
4. Sprinkle with the tarragon and roast for 30mins per Lb. And 30 minutes over
5. 30 minutes before the end of cooking time remove the meat from the oven and arrange the bacon rashers, celery, gherkins and anchovies on top of the meat.
6. Continue cooking and at the end of the time lift the meat on to a hot dish, with the garnish on top.
To Serve: With creamed potatoes, green vegetables or peas. Gravy can be made in the usual way, but the meat is moist and full of flavour.
To Vary: Use vinegar instead of white wine.
To Store: This dish is better served hot.
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