1.8 kg lamb leg or shoulder
3 anchovy fillets
3 tbsp capers
1 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
1/4 cup olive oil
3 bay leaves
1 whole head of garlic
2 lemons
3 tbsp honey
120 g semi dried tomatoes
150 g green olives
250 ml chicken stock
salad leaves, flatbread and mint chutney to serve
2 bsp olive oil
2 onion
1.2 kg white potatoes
1 tbsp thyme leaves
375 ml chicken stock
30 g butter
Trim the round steak of any excess fat on the edges and any visible silver skin. This will ensure an even cook and remove any chewy bits.
Slice the steak thinly against the grain, which shortens tough fibres and makes the meat more tender.
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