Lamb Mini Roast with Anchovy, Mint and Lemon Dressing | Recipe | Simply Beef & Lamb
Lamb Mini Roast with Anchovy, Mint and Lemon Dressing
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Cooking tools:
- Roasting rack
- Roasting pan
- Food processor
- Blender
- Carving knife
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Aluminum foil
Ingredients
- 400-450g lean mini lamb roasting joint (we used lamb topside)
- 2 tablespoons extra virgin rapeseed or olive oil
- Large bunch freshly chopped mint leaves, stalks removed
- 2 teaspoons sherry vinegar
- 12 anchovy fillets in oil
- 4 teaspoons Dijon or wholegrain mustard
- Juice of 1 lemon
- 2 tablespoons honey
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