1 baking dish
1 chopping board
1 sheet foil
Peel the garlic and quarter each clove.
Make small slits in the leg of lamb and insert a piece of garlic and an anchovy into each slit.
Cut the red endives in half. Arrange the endives around the lamb, pour in the lamb stock, cover with a sheet of foil and bake for another 10 minutes.
Leave to rest for 10 minutes before serving. Serve decorated with thinly sliced red onion rings and snipped chives. This may not need any seasoning as the anchovies are very salty.
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