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
Purchase your ingredients...
Lean, easy to cook and a neat shape4 SERVINGS
Regular Price: £44.00
Special Price: £39.00
Rate this recipe
Your comment or suggestion
Comments on this recipe
No comments yet