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4 to 6
unless otherwise stated.Medium
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a wonderful family dish, filling the kitchen with its aromas. Evolved from British, French, and Italian tastes, it should please every discerning palate.
With a sharp little knife, pierce the lamb with little cuts into the fat and under the skin - about 20 cuts in all. Peel 3 cloves of garlic and cut into sharp little slivers. Insert into the cuts in the lamb. In the bone area, push a piece of garlic, an anchovy, and a little sprig of rosemary between the bone and meat. Place the rest of the anchovies across the roast lattice-wise. Set aside in