This recipe is specially suitable for English or Welsh lamb and makes a refreshingly different main course for a winter Sunday lunch party. The beer serves as a marinade which becomes an excellent gravy.
Chop the prunes finely and put them into a bowl with the marmalade, then empty the anchovies with their oil into the bowl. Peel and finely chop the onions and stir them into the mixture. Season with salt and black pepper and mix thoroughly.
Using a sharp knife, cut 3 or 4 deep pockets in the underside of the lamb. Spoon the prune and anchovy mixture into them, then rub the meat with the vinegar and season with salt and pepper. Turn the lamb over and put it into a roasting pan — not too big. Pour the lager into the pan, cover with cling film and leave in the fridge to marinate for at least 24 hours.
When the lamb is ready, transfer it to a carving board. Using a slotted spoon, scoop up the shallots and put them into a serving bowl. Mix the cornflour to a smooth paste with
© 1997 Josceline Dimbleby. All rights reserved.