Gigot d’agneau aux anchois (lamb with anchovies) served with braised artichokes | SA Garden and Home
Lamb with anchovies and braised artichokes for a flavorful main course. Perfect for special occasions or dinner parties.
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Ingredients
- 6 garlic cloves, finely chopped
- 6 anchovy fillets in oil, drained and chopped
- 2T chopped rosemary
- 1T thyme leaves
- 6T olive oil
- 1 small leg of lamb (about 1,2kg)
- 20 large cherry tomatoes (10 halved and 10 left whole)
- sea salt and freshly grounded black pepper, to taste
- ¾ cup white wine
- thyme leaves
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