Lamb with Mustard and Anchovies
Main Dishes • Singaporean
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.
Step 6
Remove the string and cut into slices that are not too thick.
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