14 Pro Tips For Taking Advantage Of Spring Lamb

After permitting the joint to rest with the oven switched off the meat turned out to be really succulent and engaging without being too high and sheepy. I boiled down the remaining wine in the pan to make a skinny sauce having added some thyme and rosemary from the garden. The anchovies added some umami physique and richness to this sauce however absolutely no trace of fishiness. I served the mutton with flageolet beans, the traditional accompaniment to lamb in France. Mashed potatoes would have been extra British I guess.

Related Posts

Leave a Reply