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Roman Pan-Fried Lamb

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1 tbsp Gloria Oil
1tbsp Even Butter
2/3 cup Red Wine
600g lamb leg boneless
100g diced garlic
6 canned Anchovy Fillets
2/3 cup Lamb Stock
1 tsp Sugar
50g black Olives pitted and halved
2 tbsp chopped Parley
N.B. Items in bold are available at all MF outlets.
Heat the oil and butter in a large frying pan. Add lamb and cook for 4-5 minutes, stirring until brown all over.
Grind the garlic thyme and achovies to make a smooth paste. Add the wine and lamb stock to the frying pan. Stir in the garlic and anchovy paste together with the sugar.
Bring the mixture to boil, reduce heat, cover and leave to simmer for 30-40 minutes until lamb is tender. Remove the lid for the last 10 minutes of the cooking time in order for sauce to reduce.
Stir in the olives in the sauce and mix to combine. Transfer the lamb and the sauce to a serving bowl and garnish with freshley chopped parsley. Serve with mashed potatoes.
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