Name: Roast Lamb with Chocolate, Anchovy and Capers
Yield: Serves 8–10
Ingredients: 30 g dark chocolate or unsweetened cocoa; 2 tsp strong Dijon mustard; 1 whole leg of lamb, about 2–3 kg; 1 large onion, roughly, chopped; handful of chopped parsley or coriander; black pepper; 1 glass of red wine or sherry; small bunch of fresh rosemary; 2 large garlic cloves; sprig or two of fresh thyme; head of lavender (optional); 30 g tiny capers; 1 tsp good olive oil; 4–6 anchovy fillets (bottled or tinned)

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

This is a very rich dish, I would recommend serving it with steamed basmati rice or new potatoes and a green salad.

Ingredients

1 whole leg of lamb, about 2–3 kg
1 large onion, roughly, chopped
small

Method

If you have time to marinate the lamb overnight it will improve the flavour and texture of the meat, but even an hour will make a difference. In a blender, make a marinade with the wine or sherry, oil, capers, mustard, anchovies, parsley, garlic and pepper. With a sharp knife, make slashes in the lamb every 5–6 cm<

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Roast Lamb with Chocolate, Anchovy and Capers

Ingredients

Method

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