Anchovies and rosemary are a perfect match for lamb, adding just the right touch of savouriness and fragrance. We've roasted the lamb on top of the potatoes and fennel, but if you prefer your vegetables crisper, roast them in a separate pan.
- 6 anchovy fillets, coarsely chopped
- 4 garlic cloves, coarsely chopped, plus 1 head extra, halved
- 1 tbsp finely chopped rosemary, plus 2 extra sprigs
- Finely grated rind of 1 lemon, juice of ½ lemon
- 1 tbsp olive oil, plus extra for drizzling
- 1 boneless lamb loin (about 1.2kg), fat trimmed
- 2 small fennel bulbs, fronds reserved
- 3 Desiree potatoes, scrubbed and cut into wedges
- 1 onion, cut into wedges
- 150 ml chicken stock
- 100 ml dry white wine
- 1½ tbsp extra-virgin olive oil
- 2 tsp white wine vinegar
- 1Preheat oven to 200C. Pound anchovies, garlic, rosemary, lemon rind and a pinch of salt with a mortar and pestle to a rough paste, season to taste with freshly ground black pepper, then stir in olive oil. Place lamb loin flat on a work surface and spread with anchovy paste, roll into a cylinder then place rosemary sprigs on top. Secure at intervals with kitchen string, then stand at room temperature to marinate for 30 minutes.
- 2Cut 1 fennel bulb into wedges and combine with remaining vegetables and head of garlic in a roasting pan, and season to taste. Place lamb on top, drizzle with a little extra olive oil, add stock, wine and half the lemon juice to pan, then roast until cooked to your liking (50 minutes to 1 hour for medium-rare, and internal temperature reads 54C-58C on a meat thermometer). Cover with foil and set lamb aside to rest for 15 minutes. Discard string.
- 3Meanwhile, thinly shave remaining fennel on a mandolin and place in a bowl of iced water to crisp (10-15 minutes). Drain well, add fronds and, just before serving, dress with extra-virgin olive oil, vinegar and remaining lemon juice. Season to taste, toss to combine and serve with sliced lamb and pan vegetables.
Drink Suggestion: Savoury sangiovese Drink suggestion by Max Allen