Heat a frying pan until very hot then add the lamb, fat side down, season then leave for 2 minutes until golden brown before transferring to a small ovenproof dish, fat side up. Cook in a preheated oven at 190ºC/375ºF/Gas5 for 10 minutes then remove and rest for 5 minutes before slicing.
While the meat is in the oven, return the frying pan to the heat and add the anchovies, mustard and wine and simmer for about 3 minutes until the sauce had reduced. Stir the sauce and add pepper to taste.
Serve with baby roast potatoes and sliced aubergine
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The heavy marbling makes this the ultimate cut for richly flavoured stews.2-3 SERVINGSfrom £8.50
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