Umami Parcels To Stud Roast Lamb
One of my favourite additions to lamb is rolling a slither of garlic and a few twigs of rosemary in an anchovy fillet. You then cut slits into the lamb roasting joint and press these little umami parcel into the lamb.
Studding the lamb and cooking it slowly will add a wonderful flavouring into the meat. The anchovy melts away and the trio of ingredients, impart a delicious flavour deep into the meat.
If you are wanting a sauce of gravy to serve with your lamb, try my Mediterranean Mint Sauce or Herb Infused Gravy.
For a leg or shoulder of lamb I would not use more than 3-5 parcels spacing the umami parcels about 10 cm apart.
Umami Parcels To Stud Roast Lamb
Preparation time
Cooking time
Total time
A little umami parcel to stud your roast lamb joint before roasting.
Marissa: www.marissa.co
Recipe type: Mains
Cuisine: Mediterranean
Ingredients
- 5 anchovy fillets
- 5 2-3 cm pieces of fresh rosemary
- 2 cloves of garlic cut into 4 pieces
Method
- Using a sharp knife cut your slits into your lamb joint about 5-10 cm apart depending on the joint you have chosen, remembering where they are.
- Lay the anchovy fillet on a flat surface.
- Place a piece of rosemary on top of the anchovy fillet and a ¼ of the garlic clove on top of the rosemary.
- Roll the parcel together.
- I find it easier to add each roll as it is made and press it into the lamb joint and then move onto the next roll.
- Roast the lamb according to the instructions on the packet or your butcher's instructions.
I hope you try these little umami parcels and they turn your next roast lamb meal into something delicious.
