This roast lamb makes a perfect family meal.


  • 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 ml milk
  • 1 tblsp chopped fresh mint
  • salt and black pepper


  • 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.

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