Vino Cotto, Fennel, Anchovy and Rosemary marinade
This full-flavoured and simple to prepare marinade adds so much flavour to a lamb and beef roast. It’s our family favourite with a butterflied leg of lamb.
3 garlic cloves
6 anchovy fillets
1 spring rosemary
1 small dried chilli
2 tse fennel seeds
5 tbsp olive oil
pinch of salt
3 tbsp VinoCotto
Combine all of the marinade ingredients into small food processor or mortar and pestle, and grind to a paste. If paste is too thick drizzle some olive oil.
Place lamb/beef on board and pat dry with paper towel.
Using a sharp knife, make about 10 small incisions around the lamb/beef. Rub the marinade into the lamb/beef, pushing it into the incisions. Rub leftover marinate
on the underneath.
Season well with salt and pepper.
Place the marinated lamb/beef in the fridge, overnight is best to allow the flavours to penetrate through or at least 2 hours.
Cook lamb/beef as per your liking.