Saturday, 6 May 2017

Roast lamb with flagelets and anchovies

Ingredients


Half a shoulder of lamb (about 750 g)
A tin of flageolets (drained)
A tin of anchovies (drained)
A clove of garlic (chopped into pointy chips)
A scattering of dried rosemary
Olive oil


Smear the lamb with olive oil. Then spread the anchovy fillets evenly, top and bottom. Spear the lamb with the point of a knife and insert the garlic chips. Scatter the rosemary on top. Roast for about twenty minutes at about 220 degrees. Then put the tin of flageolets around, but not on top of, the lamb. Cook for another twenty minutes. Eat.

Sunday, 1 January 2017

Containers

Guacamole in a tub is not worth eating. Pesto in a jar is not worth eating. Foie gras in a tin is not worth eating.