ADVERTISEMENT

Roast baby lamb with anchovies, rosemary and lemon recipe

Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Italian
  • Serves 4

Ingredients

4 tbsp plain flour
Sea salt and freshly ground black pepper
1kg lamb or baby lamb, cut into large chunks (about 6 x 6cm)
150ml vegetable oil
20 cherry tomatoes on the vine
1 fennel, quartered
1 red pepper, quartered, seeded
3 shallots, halved
1 aubergine, thickly sliced
1 courgette, thickly sliced
4 large fresh sweet red chillies
Olive oil

Sauce
6 garlic cloves
8 anchovy fillets in oil, drained
1 bunch of rosemary, leaves picked
200ml dry white wine
200ml white wine vinegar
50ml extra virgin olive oil
Zest and juice of 2 lemons
View conversion table

Preparation

Preheat oven to 165°C.

For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.

Have the flour ready on a plate. Season the meat, then dust with the flour and shake off the excess. Heat the vegetable oil in a roasting pan on the hob. Put in the lamb and saute on both sides until golden brown. Add the sauce, cover with foil for another 25 minutes, or until the meat caramelises. Halfway through this last part of cooking, turn the meat over, being careful that the sauce doesn't burn or it will turn bitter – if it starts to dry out too much, add a little water. At the same time as you remove the foil from the meat, put all the vegetables and the whole chillies on an oven tray. Season, drizzle with olive oil, and put into the oven to roast for the rest of the cooking time.

When the meat is ready, lift it out of the roasting tin onto a warm plate, add the roasted vegetables and pour the sauce over the top.

If you enjoyed this Roast baby lamb with anchovies, rosemary and lemon recipe then browse more Italian recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.

Italian Restaurants

Displaying 10 of 2165 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Seasoning meat for goulash

After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.

Glossary

More

Guajillo Chillies

Guajillo (dried and pronounced gwah-HEE-yoh) has a very tough leathery skin so may require long soaking.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT