KATKAT'S KITCHEN

Today is Father’s day and although my father has been dead nine years I still miss him, though he would never have eaten rare roast lamb inflused with garlic, anchovies and pomegranites to save his life. He was not a man that enjoyed his food, he ate to live rather than live to eat. As a child I had cooked carrots everyday of my life and even nearly forty years later I avoid cooked carrots, I put them in a casserole but that is as far as I can go. My dad loved his food plain and unadulterated, yet surprisingly he would have loved roast lamb with pemegranites, as he had a sweet tooth. My brother on the other hand became a chef and loved to prepare food, for him it symbolised caring for his family. My father loved roast lamb and he had it plain and well cooked, in contrast I love mine very rare and with garlic and anchovies.

Roast lamb inflused with garlic, anchovies and pomegranites.

Pomegranite’s are the national fruit of Spain and they grow in my garden, I love anchovies with lamb because the I love anchovies, but they melt into the lamb and infuse it with a rich flavour which is heightened by pomegranites. The flavour of Spanish lamb is sublime and although I make this dish Rare roast lamb inflused with garlic, anchovies and pomegranites with a leg of lamb, it can be made with a shoulder. This dish reminds me of love and that is why I will be making it today as a perfect celebration of Father’s day in memory of all that men that shaped my life and character.

Rare roast lamb inflused with garlic, anchovies and pomegranites, the recipe

1 large leg of lamb
The seeds from one pomegranate
Olive oil
Sea salt and freshly ground black pepper
1 head of garlic, roughly smashed
1 large handful of fresh rosemary
12 anchovies in oil, well drained

Method

Slash the leg or shoulder of lamb deeply and then push in the garlic, rosemary and anchovies. Cook the shoulder in a hot oven for five minutes to brown and then cook in a slow oven for an hour. In the last five minutes add the pomegranates, or alternatively add to the meat jus when serving.

This is a very Mediterranean method of cooking lamb, and whilst it is not Italian lamb , Rare roast lamb inflused with garlic, anchovies and pomegranates reflects the flavours of the Mediterranean.

It is wonderful served with a platter of freshly roasted colourful veg, today I will have roast carrot in honour of my Dad, normally I use pumpkin instead, both for its colour and oxidants. Any vibrant vegetables will do I will use red peppers today. There will be a mountain of crisply roasted potatoes with rosemary for the men in my life with the Rare roast lamb inflused with garlic, anchovies and pomegranates.

Variations on roast lamb inflused with garlic, anchovies and pomegranites.