Another delicious recipe from Nigella's "Kitchen" book. I was out last night, so my husband cooked this for us both. It is also a rehearsal for a dinner party, where seafood, beef and pork are all off the menu.
It was particularly easy to make, as the gravy is formed from the wine, thyme, olives and anchovies it is cooked in. It probably should be a spring dish, but with the current warm, warm weather, it seemed very appropriate.
I was slightly concerned with all those big, bold, salty flavours mixing together would be overwhelming but not a bit of it. The lamb was sweet and succulent, and the gravy was robust but not overpowering.
A definite hit and this dish has made it on to the dinner party menu!
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