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Good evening | 14th March 2010
Lamb Loin with Anchovies and Red Wine
| Salt and Pepper |
| 4 Anchovies (cut into pieces) |
| 1 tsp Mustard |
| 1 Glass Red Wine |
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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"My boys have voted Donald Russell's stuff the 'best ever' - as cooked by me or my nanny!"
Tina Gaudoin, The Times
