Greetings good people. Heres a little number from fat no more Tom Kerridges new book. Ive augmented it, of course, but these are the stages leading up to a 24 hour marination. Ive dry fried 2 table spoons of some annoyingly expensive flaky sea salt and 2 table spoons of juniper berries. Bashed them up, adding 4 anchovy fillets, in a pestle and mortar and after making a series of cuts in the flesh of the lamb shoulder..(I much prefer a shoulder to a leg) filled them with the mixture. Now Ive made more cuts and filled them with slivers of black garlic. Sweet and rich, Ive never used it before but Its money and Im really excited to see how it works with the lamb. The shoulder is then covered with fresh thyme lemon zest and olive oil, wrapped in cling film and stored in the fridge till tomorrow......TPPxx
Posted on: Sat, 11 Oct 2014 12:39:51 +0000
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