Grilled Lamb with Anchovy and Mustard | Recipe | Simply Beef & Lamb
Grilled Lamb with Anchovy and Mustard
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Ingredients
- 450g lean lamb neck fillets or boneless shoulder, trimmed and cut into 2.5cm cubes
- 4 anchovy fillets in oil, drained and roughly chopped
- 2 tablespoons freshly chopped rosemary leaves
- 4 tablespoons red wine vinegar
- 4 teaspoons Dijon mustard
- 100ml rapeseed or olive oil
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