Ingredients
Ingredients
1 loin of lamb, boned
2 sprigs of rosemary
10 anchovies
75 ml red wine
1 tblsp Bisto
1 tblsp water
For the vegetables
3 parsnips
3 carrots
2 bulbs garlic
2 tblsp olive oil
1 tblsp runny honey
For the pea purée
250 g peas
450 mls milk
1 tblsp chopped fresh mint
Salt and black pepper
Preparation
Method Pre-heat the oven to 180ºC/350ºF/Gas 4 Place some rosemary leaves along the centre of the loin of lamb and lay the anchovies on top. Season the meat lightly with salt and black pepper and roll it up. Tie the lamb with string to secure and roast inthea pre-heated oven for 15-20 minutes (leave a little longer if you want your lamb medium to well done). When cooked remove the meat and leave to ‘rest’ for 5-10 minutes in a warm place.
For the vegetables peel the carrots and parsnips and slice into 4 pieces length-ways. Cut the garlic in half horizontally and place everything on a shallow baking tray. Sprinkle with salt and drizzle with olive oil and honey. Then bake in the pre-heated oven for 15-20 minutes until the vegetables have caramelised and are tender.
For the pea purée, place the peas and chopped mint in a pot and cover with milk, bring to the boil and simmer for 1-2 minutes. Then drain the peas and purée in a food processor.
To make the gravy, de-glaze the lamb roasting tray with the red wine and place over a medium heat on the stove top and bring to just under a boil. Mix the Bisto and water together and whisk into the wine and cook gently until the sauce thickens.
Slice the lamb into 2-3 slices per person and put on serving dish along with the roast vegetables and pea purée. Drizzle with some gravy.
