Milk-Fed Lamb With Lentils And Artichokes

Buy mustard fruits at Italian delicatessens.

20 g (1/4 oz) anchovies.

10 g [‘ A oz) capers 1 x 1 -5-kg (3-lb) boned shoulder of lamb sea salt and freshly ground black pepper olive oil.

3 medium-sized globe artichokes, trimmed juice of 1 lemon.

1 medium-sized onion, chopped.

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2 cloves of garlic, chopped 500 ml (18 fl oz) veal or vegetable stock 150 g (5 oz) Umbrian or Puy lentils, soaked in water for 3 hours jar of mustard fruits with syrup.

Pre-heat the oven to Gas Mark 3 (160°C, 325°F). Chop together the anchovies and capers and spread on the inside flank of the shoulder. Season, then roll up and tie with string. Heat some olive oil in a pan and seal the lamb. Cover and roast for 45 minutes. Boil the artichokes in salted water with a squeeze of lemon until cooked. Cool and drain. Remove the lamb, add the onion and garlic and cook on the hob for 3-4 minutes. Boil the stock and add to the pan with the lentils. Cover with a lid and replace in the oven for 2 hours, until the lamb and lentils are tender. Check every 30 minutes, adding more water if necessary. Fry the artichokes in oil and add to the pan with some syrup from the mustard fruits. Keep warm until ready to serve. Serves 6.

100 g (4 oz) smoked pork belly, sliced.

2 pieces Buffalo mozzarella, sliced.

6 ripe fresh black figs, quartered selection of endive, rocket and radicchio juice of 1 lemon sea salt and freshly ground black pepper 6 medium-sized fresh quails 65 ml (2'A fl oz) olive oil.

This Crab Salad (left) is combined with home-made mayonnaise and served with little gem lettuces and toasted ciabatta bread. Sir Terence usually rounds off a meal with cheese (above), but loves certain fruity puddings, such as the luscious Panetone with Peaches and Mascarpone (top).

Pre-heat the oven to Gas Mark 4 (180°C, 350°F). Season the quails. Heat a little olive oil in a frying pan and fry the pork belly allowing the fat to melt. Remove the belly, then seal the quails in until light brown. Place them on a roasting tray with the belly. Sprinkle over some of the fat and roast for 6 minutes. Mix the mozzarella, figs and salad, and place on a platter. Arrange the quails on top. Drizzle with olive oil and lemon juice. Place the pork belly on top and serve hot or cold. Serves 6.

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