Lamb with Rosemary, Garlic, and Anchovies from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is a wonderful family dish, filling the kitchen with its aromas. Evolved from British, French, and Italian tastes, it should please every discerning palate.
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Ingredients
- 6 shallots, chopped
- 2 bay leaves, finely crushed
- 3 lb fairly waxy-textured potatoes (Desiree or the like)
- Sprigs of fresh rosemary
- 10-12 anchovy fillets
- 4-6 heads of garlic
- 1 leg of lamb
- ½ tsp tomato paste
- 1¼ cups warm stock or water
- Olive oil
- Salt
- freshly ground pepper
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