Succulent Lamb Recipe: Anchovy Wine Sauce Delight!
Welcome to my kitchen, where we’re exploring the delicious flavours of lamb in anchovy and wine sauce recipe. This classic Italian dish has been a crowd favourite for generations, and for good reason! The flavours of the tender lamb and savoury anchovies are complemented perfectly by the robust red wine sauce, creating a meal that’s both hearty and elegant.
As an experienced chef, I’m always on the lookout for unique flavour combinations, and the lamb in anchovy and wine sauce recipe is a standout. With its rich umami notes, it’s sure to be a hit with anyone who enjoys deep, complex flavours. And with its succulent texture and subtle sweetness, it’s an impressive dish that’s perfect for entertaining guests.
Throughout this recipe article, I’ll be sharing my tips for getting the most out of this recipe. From ingredient substitutions to storing leftovers, I’ll cover all the details you need to create a delicious and memorable meal.
So whether you’re planning a special dinner party or just looking for something new to add to your weeknight rotation, give this lamb in anchovy and wine sauce recipe a try. I guarantee you won’t be disappointed!
Why You’ll Love This Recipe
Are you looking for a hearty and mouthwatering meal that can impress your family and friends without breaking the bank? Look no further than this lamb in anchovy and wine sauce recipe.
The combination of tender lamb, savory anchovies, and bold red wine creates a rich and complex flavor profile that will have your taste buds begging for more. Plus, the addition of garlic and rosemary adds an earthy and aromatic dimension to the dish.
One of the best things about this recipe is how versatile it is. You can use either lamb shoulder or leg – whatever is on hand or preferred – and vary the amount of anchovies based on personal preference. You can also opt for white wine or even water instead of red wine for a milder flavor.
Not to mention, this recipe is perfect for entertaining. Impress your guests with a classic Italian-style dish that’s easy to make but looks fancy when presented on a platter.
And let’s not forget the nutritional benefits. Lamb is a great source of protein, iron, and other essential nutrients. Plus, the addition of walnuts provides healthy fats and crunch while parsley and celery add freshness and vitamins.
Overall, there are so many reasons why you’ll love this lamb in anchovy and wine sauce recipe. Try it out today and discover your new go-to dish for any occasion.
Ingredient List
Below is the list of ingredients required to make this delicious Lamb in Anchovy and Wine Sauce Recipe. The ingredients are easy to find, and most are already available in your pantry.
Here’s what you’ll need:
- 2kg lamb shoulder or leg of lamb
- 4-5 large onions, thinly sliced
- 6 garlic cloves, peeled and sliced
- 2 celery sticks, chopped
- 500g button mushrooms
- 2 tbsp all-purpose flour
- 1 cup red wine
- 1 cup white wine
- 1 cup water
- 2 tbsp canned anchovy fillets, chopped
- 2 tbsp dried rosemary or a handful of fresh rosemary
- Salt and pepper
- Olive oil
For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup water
- 2 tbsp anchovy fillets, finely chopped
- 3 garlic cloves, finely minced
- 1 sprig of rosemary, finely chopped
- Salt and pepper
Garnish:
- Chopped parsley
- Chopped walnuts
It’s important to use high-quality anchovy fillets as it imparts a robust punchy flavour that complements the lamb beautifully.
The Recipe How-To
Step 1: Season the Lamb
Begin by seasoning the lamb shoulder and/or leg lamb with salt and pepper. Using a sharp knife, make several small incisions all over the meat.
Step 2: Brown the Meat
Next, heat some oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb to the pot and cook until browned on all sides, about 10 minutes.
Step 3: Prep the Vegetables
While the lamb is browning, prep your vegetables. Peel and roughly chop an onion, a couple of celery stalks, and a handful of button mushrooms.
Step 4: Add Vegetables to Pot
Once the lamb is browned, remove it from the pot and set it aside. Add the prepared vegetables to the same pot and sauté until they start to soften, about 5 minutes.
Step 5: Make Anchovy Sauce
Next, add 4-5 chopped garlic cloves, a few dried rosemary sprigs, and a can of chopped anchovy fillets. Sauté for another minute before adding in a cup of both red wine and water .
Step 6: Simmer the Meat
Now add back in your browned lamb pieces into your pot skin side down. Simmer slowly over low-medium fire or transfer dutch oven to preheated oven at 130°C/272°F for about an hour or until lamb shoulder falls off bone when picked up with fork or The internal temperature should be around 85°C/185°F for best results.
Step 7: Add Final Touches
While waiting for your lamb to cook through, prepare some garnishes such as a handful of chopped parsley and walnuts.
Step 8: Serve and Enjoy
Once the lamb is cooked through, remove it from the pot to a serving plate. Finish the sauce by whisking in some all-purpose flour, then pouring it over the lamb. Garnish with chopped parsley and walnuts before serving.
Enjoy this classic Italian dish of slow cooked lamb in anchovy and wine sauce that will tantalize your taste buds with its rich and flavorful taste!
Substitutions and Variations
There’s room for experimentation when it comes to this lamb in anchovy and wine sauce recipe. If you don’t have all the ingredients listed or if you’re looking to spice things up a bit, consider these substitutions and variations:
– Swap lamb shoulder for lamb leg: Both cuts of lamb work well in this dish. You can use lamb shoulder for convenience, as it takes less time to cook since it has more fat that keeps it moist during cooking. Lamb leg is leaner and takes longer to cook than lamb shoulder.
– Exchange red wine for white wine: Depending on your preference, you can switch out the red wine for white wine. White wine will give the dish a lighter flavor.
– Omit the anchovy fillets: Anchovy fillets add depth to the sauce, but if you’re not a fan of anchovies you can leave them out entirely. You may need to adjust the amount of salt added to compensate.
– Add mushrooms: Consider adding sliced button mushrooms to the mix. This will enhance the flavors of the dish and create a more complex taste.
– Use alternative herbs: Feel free to experiment with different herbs like thyme or oregano instead of rosemary. Also, parsley and walnuts are great options for garnishing your dish before serving.
– Make it creamy: To make a creamy version of the sauce, add a spoonful of double cream or sour cream towards the end of cooking.
By making these small changes here and there, you can ensure that this lamb in anchovy and wine sauce recipe suits your own individual tastes!
Serving and Pairing
This succulent lamb dish in anchovy and wine sauce deserves to be served with the perfect side dish and drink pairing that will enhance its rich flavors. Given the strong salty and savory flavor profile of the anchovy sauce, I would recommend serving this dish with a light red wine, such as Pinot Noir or Barbera d’Alba. A white wine such as Chardonnay, Chenin Blanc or Sauvignon Blanc are also great options. The acidity in these wines cuts through the richness of the lamb’s meat while complementing the tangy and sour notes from the anchovies.
In terms of side dishes, this dish pairs beautifully with an herbed risotto or a potato purée. The creamy texture of both dishes relates to the richness of the lamb, while their earthy tones elude to a herbaceous note that can balance out the saltiness of the anchovy sauce. Another delicious option is serving roasted vegetables such as carrots, beans, and potatoes with this lamb recipe.
Lastly, garnishing your plate with fresh parsley and walnuts adds another layer to the flavors in this dish but also gives it visual appeal. The fragrance of chopped parsley compliments perfectly with lamb’s natural aroma while the walnuts provide a crunchy texture that offers a contrasting element unique to each bite.
Overall, this flavorful lamb recipe is versatile enough to pair with many side dishes and wine pairings. When dining alone or entertaining guests, feel free to experiment with different flavors depending on your preference or dietary restrictions. Bon appétit!
Make-Ahead, Storing and Reheating
This lamb in anchovy and wine sauce recipe is perfect for making ahead of time, as the flavors only get better with time. After cooking, allow the lamb to cool completely before storing it in an airtight container in the refrigerator for up to three days.
To reheat, preheat your oven to 350°F (175°C) and transfer the lamb to an oven-safe dish. Add a splash of water to keep the meat moist and cover the dish with aluminum foil.
Bake for 20 to 30 minutes, or until heated through. You can also reheat individual portions on the stove top over low heat, adding a little water if needed to prevent sticking.
If you find that your sauce has thickened after storing or reheating, simply thin it out with a bit of chicken or vegetable broth or some extra wine.
This dish also freezes well. Simply store the cooled lamb in an airtight container or freezer bag for up to three months. When you are ready to eat, thaw in the refrigerator overnight and reheat as described above.
Be sure not to refreeze once thawed as this can affect the quality of the meat. Enjoy!
Tips for Perfect Results
To achieve the best possible results when making Lamb in Anchovy and Wine Sauce Recipe, follow these tips:
Firstly, it’s important to use the right cut of meat. Although this recipe is versatile enough to work with different cuts, I would recommend using lamb shoulder or leg lamb for the best flavor and texture.
Secondly, don’t underestimate the importance of searing the lamb before cooking it in the oven. This process helps to brown the meat and seal in its juices, resulting in a more tender and flavorful end product.
Thirdly, use canned anchovy fillets instead of anchovy paste if you can. The whole fillets will give the sauce a better texture and a more intense flavor.
Fourthly, be sure to let your meat come to room temperature before cooking. This will help it cook evenly and result in a perfectly cooked dish.
Fifthly, use fresh herbs like rosemary and parsley to take the flavors of your lamb recipe up a notch. Whether you’re using them for seasoning or garnish, these herbs will add a layer of freshness to your dish.
Lastly, let your meat rest for at least 10 minutes after cooking. This allows it to reabsorb its juices and ensures that each bite is juicy and flavorful.
By following these simple tips, you’ll be able to make a truly delicious Lamb in Anchovy and Wine Sauce that’s sure to impress your guests.
Bottom Line
In conclusion, this Lamb in Anchovy and Wine Sauce recipe is an easy yet impressive dish that delivers amazing flavors. Whether you are cooking for a special occasion, dinner party or simply want to impress your loved ones with a delicious meal, this recipe is definitely the way to go.
By using lamb’s naturally rich and tender meat, along with the savory saltiness of anchovies and the subtle sweetness of red wine, this dish creates a marriage of incredible flavors in your mouth that you won’t soon forget.
Furthermore, the versatility of this dish is also a major plus. You can serve it with any number of side dishes and wine pairings to make it fit any mood or occasion.
Don’t let the long list of ingredients intimidate you – most of them are pantry staples that you probably already have on hand. With just a few simple steps, you can create delicious and memorable meal that will have everyone asking for more.
So give this recipe a try and take your taste buds on a culinary journey they won’t soon forget. Trust me, once you taste this Lamb in Anchovy and Wine Sauce, you’ll be hooked!
Lamb in Anchovy and Wine Sauce Recipe
Ingredients
- 4 kg lean lamb shoulder
- 1 large onion, peeled and quartered
- 2 sticks celery, chopped
- 1/4 teaspoon dried rosemary
- 1 2/3 liters water
- 570 ml red wine
- 450 g button onions, peeled
- 115 g all-purpose flour
- 4 tablespoons anchovy puree
- 300 g button mushrooms
- 50 g walnuts, chopped
- salt & freshly ground black pepper
- chopped parsley
Instructions
- Peel the button onions, peel and quarter the large onion, chop the celery sticks into 2 inch pieces, chop the walnuts roughly and finely chop the parsley.
- With a sharp knives, cut all the meat off the shoulders of lamb, reserving the bones.
- Trim off any fat, then cut the meat into cubes.
- Put the fat into a frying pan over gentle heat to melt it down. Place the lamb bones in a large pot with the quartered onion, celery, a good pinch of rosemary and the water. Bring to the boil, cover and simmer gently for 1 ½ hours then strain the stock into a bowl.
- Heat 4 tablespoons of the lamb fat in a large pot and fry the button onions over high heat until brown.
- Remove the onions with a slotted spoon and set them aside on a plate.
- Fry the lamb cubes in two or three batches until browned on all sides.
- Set the browned meat aside with the onions.
- Once all the meat has been browned and set aside, sprinkle the flour into the remaining fat in the pot, add a little extra lamb fat if necessary, cook over a very gentle heat, stirring frequently until the flour is browned, them gradually stir in the wine and 1.1 litres of the lamb stock, bring to the boil stirring all the time. Add the remaining rosemary and stir in the anchovy puree with a wire whisk.
- Return the meat and onions to the pot.
- Cover and simmer gently for 1 hour stirring from time to time.
- Add the mushrooms and walnuts, cover and simmer gently for 15 minutes.
- Season to taste with pepper and salt if necessary
- Turn into a serving dish and sprinkle generously with parsley.