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8–10
Medium
Published 2003
This is a very rich dish, I would recommend serving it with steamed basmati rice or new potatoes and a green salad.
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