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 ...
Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange.
To get the most from your limes make sure they’re at room temperature, then roll firmly on your work bench pressing with your palm to release as much juice as you can before halving and juicing.
Whether you have leftover fish sauce from a previous recipe or are curious about this delicious sauce and wonder why everyone's using it (pssst, it's because it's loaded with umami), I highly ...