Lamb with Mustard and Anchovies

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a classic Provençal combination: lamb with anchovies, mustard, and garlic. Crushed salted anchovies have been used as a seasoning for meat since Roman times. Back then, it was called garum. If you have not one large piece of lamb fillet but two smaller ones, you should make a sandwich by spreading the mustard-anchovy paste inside and tying it with heat-resistant twine.

Ingredients

Lamb Neck Fillet - 20 oz
Dijon Mustard - 2 spoons
Garlic - 4 cloves
Parsley - 0 oz
Salted anchovies in oil - 0 oz
Carrot - 5 oz
Onion - 1 head
Celery salt - 0 oz
Thyme - 3 pieces
Bay leaf - 2 pieces
Salt - to taste
Vegetable Oil - 0 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the membranes and fat from the lamb. Mix the mustard with crushed garlic, chopped parsley, and anchovies to create a smooth paste, and spread it on one side of the lamb fillet. Top with a couple of sprigs of thyme or sprinkle with dried thyme.

Step 2

Roll the fillet into a roulade and tightly tie it with heat-resistant string to prevent the mustard-anchovy paste from spilling out.

Step 3

Heat a skillet and sauté the lamb in vegetable oil on all sides until golden brown.

Step 4

Transfer it to a baking sheet, and in the same skillet, sauté the coarsely chopped carrots, bay leaf, remaining thyme, celery, and onion for three to four minutes.

Step 5

Transfer the sautéed vegetables onto the baking tray with the lamb, seasoning the mixture with salt and pepper, and place it in the oven preheated to 180–390°F. Bake for about half an hour.