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Leg Of Lamb With Bay Leaves, Juniper And Thyme
FOOD AND TRAVEL MAGAZINE18Ingredients
80Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. flaky sea salt
- 2 Tbsp. juniper berries
- 1 whole leg of lamb (on the bone, about 1.5-2kg)
- 2 Tbsp. olive oil (plus a little more for frying)
- 1 bunch thyme (2tbsp of leaves picked from the stems, the remaining stems reserved)
- 1 lemon
- 2 fresh bay leaves (generous branches, or lots of rosemary sprigs if you haven’t got any bay leaves)
- 1 head celery (trimmed, tough strings removed, roughly chopped)
- 375 mL white wine
- 500 mL lamb (chicken or beef stock)
- 25 grams butter
- 100 mL extra virgin olive oil
- 1 onion (halved and finely sliced)
- 2 garlic cloves (grated)
- 4 Tbsp. salted anchovies (chopped)
- 2 heads cavolo nero (tough stalks removed, roughly chopped)
- 1 lemon
- roasted garlic (oven-, to serve)
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