Rosemary, garlic and anchovy lamb recipe

0 ratings Rate
  • Serves 6
  • 30 minutes to prepare and 2 hours 40 minutes to cook
  • 637 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

The delicious combination of lamb and anchovies in this dish works wonderfully well. The saltiness of the anchovies really enhances the gorgeous meatiness of the lamb, giving you a delicious melt-in-the-mouth flavour. Try serving this slow-roasted dish with some creamy dauphinoise potatoes and green beans.

Preheat the oven to gas 4, 180°C, fan 160°C.

Cut string around the lamb and unroll the joint. Season the inside and spread the rosemary, garlic and anchovy evenly over the meat. Re-roll and secure with string.

Heat the oil in a medium flameproof casserole dish. Add the lamb and turn it gradually until browned all over. Pour over the red wine. Into the hot stock, stir the redcurrant jelly, then pour over the lamb. Bring the liquid to the boil then transfer the casserole dish to the oven for 2 hours.

To make the dauphinoise potatoes, combine the milk, cream, garlic, thyme and bay leaf in a large saucepan. Bring to the boil then remove from the heat and leave to infuse.

Peel and thinly slice the potatoes on a mandolin or with a knife. Remove the bay leaf from the cream mixture. Stir through the potatoes, onion and nutmeg and return to the heat. Bring to the boil, then reduce to a simmer for 4-5 minutes stirring occasionally.

Remove from the heat then carefully transfer to a 1 litre ovenproof dish. Scatter with the cheese. Thirty minutes before the lamb is ready, increase the heat to gas 6, 200°C, fan 180°C.

Transfer the potatoes to the oven and bake for 40 minutes until golden and bubbling. Remove the lamb after 30 minutes and leave to rest while the potatoes finish cooking. Serve with green beans.

See more Lamb recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 1kg (2lb) lamb breast joint
  • 3 tbsp chopped rosemary
  • 3 garlic cloves, crushed
  • 6 anchovy fillets, finely chopped
  • 1 tbsp olive oil
  • 300ml (1/2 pint) red wine
  • 500ml (17fl oz) hot lamb stock
  • 2 tbsp redcurrant jelly
  • green beans, to serve
  • For the dauphinoise potatoes

  • 175ml (6fl oz) semi skimmed milk
  • 100ml (3fl oz) double cream
  • 2 cloves garlic, finely chopped
  • 2 sprigs thyme, leaves picked
  • 1 bay leaf
  • 750g (1 1/2lb) Maris Piper potatoes
  • 1 brown onion, finely sliced
  • pinch grated nutmeg
  • 15g (1/2oz) Gruyère cheese
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2663kj 637kcal 32%
  • Fat 36.7g 52%
  • Saturates 17.6g 88%
  • Sugars 7.1g 8%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 29.1g Protein 41.2g Fibre 2.8g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.