By CARYL ESPINOZA JAEN
The Oceanic Spin Jamie Oliver Puts On Easter Lamb
Lamb is fitting for an Easter meal because of its association with spring. Chef Jamie Oliver favors this dish and his secret is rubbing anchovies on the meat to add complexity.
Oliver cuts holes in the skin of the meat, then stuffs the anchovies inside before roasting. You can also sizzle the fish in oil or butter and rub the fat onto the lamb.
Anchovies tend to be super salty when eaten out of the tin, but their flavor diminishes when cooked into other dishes. They enhance anything from soups to roasted meat.