1 hour and 45 minutes
- 2 lb loin of lamb
- 1 ¾ oz rosemary
- 1 oz garlic
- 1 oz anchovies
- 1 ¾ oz extra virgin olive oil
- 3 oz vinegar
- salt and pepper to taste
- 1 oz ginger
- 3 ½ oz red wine
- 7 oz lamb stock
1 hour preparation + 45 minutes cooking
Using the special de-boning knife, level and carefully remove fat from the loin.
Using food string, tie up the loin so that it will not come apart during baking.
The final shape should be like a crown. In this way it will not lose its shape during baking.
In a pan with some oil, brown half the anchovies and some rosemary so that the loin gets savory.
Season with salt and pepper and add red wine, add the lamb and continue baking in the oven.
In un mixer, place rosemary, ginger, garlic and anchovies. Mix into a finely chopped mix.
Add white wine vinegar to the mix.
Once the loin has baked, remove from oven, place on a plate after remoiving the string. Add savory vinegar sauce and serve hot.