Patti is a Market Member and regular volunteer and has shared with us her delicious lamb prepared with a leg from Najobe and following the recipe from Stephanie Alexander’s “Cooking & Travelling in South West France”
Seven-Hour Leg of Lamb with Anchovy and Garlic
Stephanie’s note: Once upon a time this dish was probably cooked in the communal village oven after the bread had been baked and the oven was slowing down. A relic of the past you might think –but it fits perfectly into a modern lifestyle. After 20 minutes’ preparation you can put the sealed pot into the oven and leave it untouched for 7 hours. At the end of the cooking time, you will have a succulent and most beautifully perfumed piece of meat that slips from the bone at the firs touch of a knife. It is reminiscent of the roast lamb my mother used to cook.
Download the recipe