Lamb & Anchovies with Thyme

Lamb and anchovies with thyme is a unique and flavorful dish that combines tender pieces of lamb with the umami richness of anchovies and the earthy aroma of thyme. This recipe creates a savory sauce that perfectly complements the lamb, resulting in a delicious and satisfying meal. The lamb is sautéed until browned, then cooked in a mixture of wine, stock, and a paste made from garlic, thyme, and anchovies. The sauce slowly simmers, allowing the flavors to meld together and the lamb to become tender and flavorful. The addition of black olives adds a touch of saltiness and complexity to the dish. Serve this lamb and anchovies with thyme hot, garnished with fresh parsley, for a memorable dining experience.

INGREDIENTS:

• 1 teaspoon olive oil
• 15g/1/2oz butter
• 600g/1lb 5oz lamb shoulder or leg, cut into 2.5cm/1in chunks
• 4 garlic cloves, peeled but left whole
• 3 sprigs of fresh thyme, stalks removed
• 6 anchovy fillets in oil, drained
• 150ml/5fl oz red wine
• 150ml/5fl oz vegetable stock
• 1 teaspoon granulated sugar
• 50g/2oz black olives, pitted and halved
• 2 tablespoons chopped fresh flat-leaf parsley, to garnish

PREPARATIONS:

1. Heat the olive oil and butter in a large frying pan over medium-high heat.
2. Add the lamb chunks to the pan and sauté for 4-5 minutes, stirring occasionally, until the meat is browned all over.
3. In a mortar and pestle, grind together the garlic cloves, thyme leaves, and anchovy fillets until a smooth paste is formed.
4. Pour the red wine and vegetable stock into the frying pan with the lamb.
5. Stir in the anchovy paste and granulated sugar.
6. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 30-40 minutes until the lamb is tender. Remove the lid for the last 10 minutes to allow the sauce to reduce slightly.
7. Stir in the black olives, mixing them into the sauce.
8. Transfer the lamb and its sauce to a serving bowl.
9. Garnish with chopped fresh flat-leaf parsley.
10. Serve the lamb and anchovies with thyme hot and enjoy.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Use a mortar and pestle to grind the garlic, thyme, and anchovies into a smooth paste. If you don’t have a mortar and pestle, you can use a food processor or finely chop the ingredients and mix them together.
• Adjust the cooking time as needed to ensure the lamb is tender and cooked to your liking.

TIPS:

• Serve the lamb and anchovies with thyme over cooked rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
• For a deeper flavor, marinate the lamb chunks in the anchovy paste for 1-2 hours before cooking.
• Experiment with different varieties of olives, such as Kalamata or green olives, to add a unique twist to the dish.
• Accompany the meal with a side of steamed vegetables or a fresh salad for a well-balanced meal.

In conclusion, lamb and anchovies with thyme is a flavorful and unique dish that brings together tender pieces of lamb with the rich umami taste of anchovies and the earthy aroma of thyme. This recipe creates a delicious sauce that perfectly complements the lamb, resulting in a satisfying and memorable meal.

To prepare this dish, sauté the lamb until it is browned all over. Then, create a paste by grinding together garlic, thyme, and anchovies. Add the paste, red wine, vegetable stock, and sugar to the lamb, and let it simmer until the meat becomes tender. The sauce will slowly reduce, intensifying the flavors.

The addition of black olives provides a touch of saltiness and complexity to the dish. Garnish the lamb and anchovies with fresh parsley for a vibrant and fragrant presentation. Serve the dish hot, and savor the flavors as you enjoy each bite.

Lamb and anchovies with thyme is a delightful option for a special dinner or a gathering with loved ones. The combination of flavors creates a unique and satisfying experience that will be remembered.