Make a bouquet garni by tying some rosemary, thyme and flat parsley together with some string and then add it to the pot. Return the lamb to the pot and add the capers and anchovies and bring the ...
Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...
Try rubbing it with spices such as cumin before roasting, or piercing the skin several times and inserting sprigs of rosemary and pieces of anchovy into it. Marinades also work wonders on lamb ...
Remove the lamb and move over to the direct side to sear. If you need to add more coals to get the heat up to high temp, just wait til they turn ash grey before adding the meat back on.
A sous vide circulator makes cooking a leg of lamb pretty much foolproof ... shallot, anchovies, rosemary, lemon zest, and red pepper flakes. You've probably eaten brisket at many Rosh Hashanah ...