As you know, I'm on a wee health kick so I was looking for a roast lamb recipe that didn't involve lots of veges cooked in fat...and I found this little beauty, Anchovy and Garlic Lamb Mini Roast with Polenta. Served with broccolini, green beans and asparagus, it was a fabulously flavoursome twist on an old fave.
what you need
1 lamb mini roast (about 500g)
3 anchovies, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
2 tbsp finely chopped parsley
1 small clove garlic, crushed
1 tbsp olive oil
¼ cup red wine
¼ cup beef stock
2 tbsp redcurrant jelly
steamed green vegetables to serve
2 cups water
½ cup polenta
25 g butter
¼ cup shredded Parmesan
what to do
- Preheat the oven to 220ºC. Combine the chopped anchovies, rosemary, parsley, garlic and oil in a small bowl. Brush over the lamb.
- Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer.
- Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting remove any excess fat from the roasting dish and place the dish over a medium heat. Add the wine, stock and jelly; scrape up any residue. Bring to the boil and reduce by about one third or until mixture is syrupy.
- To serve cut the lamb into thickish slices, arrange on top of the polenta and drizzle with the pan sauce.
- To make Polenta: bring the water to the boil in a large saucepan. Add the polenta in a steady stream, beating constantly with a wooden spoon. When smooth, reduce the heat and simmer for 15 minutes, stirring often. Stir in butter and Parmesan.