serves 4
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
• Heat the oil and butter in a large frying pan. Add the lamb and sauté
for 4–5 minutes, stirring, until the meat is browned all over.
• Using a mortar and pestle, grind together the garlic, thyme and
anchovies to make a smooth paste.
• Add the wine and stock to the frying pan. Stir in the anchovy paste and
the sugar. Bring the mixture to the boil, reduce the heat, cover and leave
to simmer for 30–40 minutes until the lamb is tender. For the last
10 minutes of the cooking time, remove the lid in order to allow the
sauce to reduce slightly.
• Stir the olives into the sauce and mix through. Transfer the lamb and its
sauce to a serving bowl, garnish with parsley and serve hot.
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