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| General Category : Main Course |
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| Food Group : Meat-Lamb, Fish, Cheese/Other Dairy |
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| Cuisine Type : Dutch and Scandinavian |
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| Preparation Method : Roast |
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| Other Criteria : Easter |
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| Anchovies are an old-time flavouring for roast lamb; their savoury and complex flavour melds with the lamb for added dimension but without any fishiness. Traditionally, Scandinavian-style anchovies in brine would be used, but Mediterranean oil-packed anchovies also work well. |
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Ingredients
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1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each) |
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1/2 tsp (2 mL) black pepper |
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3 small cloves garlic |
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4 anchovy fillets |
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1/2 cup (125 mL) grainy mustard |
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1/2 cup (125 mL) sour cream |
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1 tbsp (15 mL) all-purpose flour |
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Preparation
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Trim fat from lamb. Sprinkle all over with pepper. Cut each garlic clove into 4 pieces; cut each anchovy into 3 pieces.
Cut 12 slits in top of lamb; insert garlic and anchovy piece in each. Place in roasting pan. Set aside 1 tbsp/15 mL mustard; spread remaining mustard over top of lamb.
Roast in 325°F/160°C oven until lamb reaches desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150°F/65°C. Transfer lamb to platter; let stand for 5 to 10 minutes.
Meanwhile, whisk together sour cream, remaining mustard and flour. Place roasting pan over medium heat; deglaze with 1 cup/250 mL water, using wooden spoon to scrape up brown bits. Reduce liquid by half; strain into saucepan. Stir in sour cream mixture; bring to boil. Reduce heat and simmer for 2 minutes. Serve sauce on the side.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 288 cal, 33 g pro, 15 g total fat (7 g sat. fat), 3 g carb, 0 g fibre, 125 mg chol, 333 mg sodium. % RDI: 5% calcium, 21% iron, 2% vit A, 1% folate.
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Source
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Homemakers Magazine: April 2006
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