Roast Lamb With Anchovies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 (3- to 3 1/2-pound) leg of lamb roast |
1 (2-ounce) can anchovies, drained and chopped |
2 cloves garlic, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup butter |
1 (10 1/2-ounce) can beef consomm |
2 tablespoons all-purpose flour |
1 (5-ounce) package wide egg noodles, cooked |
1 tablespoon butter |
1 (2-ounce) jar chopped pimientos, drained |
1 tablespoon chopped fresh parsley |
Directions:
1. Remove the fell (tissue-like covering) from roast with a sharp knife. Make several small slits in surface of roast. Stuff slits with anchovies. Combine garlic, salt, and pepper; rub mixture over surface of roast.
2. Melt 1/2 cup butter in a small roaster over medium heat. Add roast; brown on all sides. Insert meat thermometer, if desired. Add consommé to roaster.
3. Bake, uncovered, at 325° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done). Baste frequently with pan drippings.
4. Transfer roast to a warm serving platter, reserving pan drippings in roaster. Let roast stand 10 minutes before slicing.
5. Combine flour and a small amount of water to form a smooth paste. Stir mixture into pan drippings; cook over medium heat, stirring constantly, until thickened and bubbly. Set gravy aside.
6. Combine noodles, 1 tablespoon butter, and pimientos; toss lightly. Place noodle mixture around roast on serving platter; sprinkle with parsley. Serve roast with noodles and gravy.
|
|