A gorgeous little lamb roast
This one’s for you mum
We didn’t eat a lot of chicken when I grew up. Our standard roast at home was lamb or, more likely, hogget. We all loved it, roasted until it caramelised around the edges and fell apart into tender shreds. That’s how our roast lamb was always cooked back then (these days it’s called ‘slow cooked’ or ‘slow roasted’) but after falling out of favour, it’s climbed its way back to popularity again. Yay! It’s a delicious way to cook lamb. But I love lamb cooked to juicy pinkness, too. With my mother in mind, here’s one of my favourite lamb dishes, a little nugget of meat, stuffed with a tasty mix of bacon, shallots, anchovies and rosemary. And for anchovy-haters, you won’t even know they are in there, so stop shaking your head, thinking you’ll leave them out, because if you do, the dish will lack flavour. They work as a seasoning and bring heaps of taste to this dish. Just try it and be swayed.
Recipe
