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Scottish
Cooking, Roast Lamb
with Rosemary and Anchovy
Sheep farming
did not spread to the Highlands until the
end of the eighteenth century. Now it is one of the
mainstays of their economy. This recipe, which combines the
piquancy of rosemary and anchovy to the natural goodness of
the grazing, adds a new dimension to the mutton.
Ingredients:
1 leg of lamb
2 cloves garlic
1 tin anchovies
2 tablespoons rosemary leaves
Method:
Pound together in a mortar the anchovies and rosemary
leaves, adding a little of the anchovy oil if necessary, to
form a thick paste. Cut small slits in the lamb and insert slivers
of the garlic. Score the lamb with a sharp knife and spread
the paste over, thickly. Roast, uncovered, in
a pre-heated oven at Gas 2. 15O degrees C (3OO F) for 20 to
25 minutes per pound.
Scottish Borders Roast Lamb.
Serve with redcurrant or rowan jelly. Very young spring lamb is served with mint jelly or sauce, boiled new potatoes and spring vegetables.
Half Ib carrots, roughly chopped (225 g)
Half Ib celery, roughly chopped (225 g)
Half to three quarters pt stock or water (300-450 ml)
1 oz melted butter (25 g)
2 oz dripping (50 g)
For the stuffing -
6 oz fresh breadcrumbs (175 g)
2 oz butter (50 g)
1 small onion, finely chopped
1 oz cooked ham, finely chopped (25 g)
1 tbsp parsley, finely chopped
1 tbsp lemon thyme, finely chopped
Grated rind of 1 lemon
Salt and pepper
1 egg
To make up the stuffing, melt the butter and cook the onion till soft. Add to the other ingredients.
Season with salt and freshly ground black pepper and bind the stuffing with egg.
To roast the meat, melt the dripping in a roasting tin and add the vegetables and seasoning. Melt the butter and spread over the meat.
Set the meat on the bed of vegetables and place in a hot oven 400°, 200° or gas mark 6 for 20-30 minutes.
Reduce the heat to 325°F/170°C or gas mark 3 and baste frequently.
Allow approximately 20-30 minutes per Ib and another 20 minutes.
Lamb is traditionally served cooked through rather than underdone. Leave to stand in a warm place before carving.
To make the gravy, pour off any surplus fat, retaining the residue.
Add brown stock or water and boil up.
Simmer gently to reduce the gravy, season and strain into a heated sauceboat.
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