Roast Lamb with Chocolate, Anchovy and Capers

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

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

Main course
Gluten-free

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<