Lamb tenderloin basted in anchovy paste
How to make Lamb tenderloin basted in anchovy paste recipe - Use rack of lamb you will find this cut at your butchers. To halve the cooking time, butterfly the fillet by cutting it in half (but not all the way through) and opening it out before marinating. filet d'agneau arrosée en pâte d'anchois recette
Marinating • 30 minutes
Serves 4
1 whole lamb tenderloin, about 1½lb (675g)
1 onion, peeled and quartered
1 x 5½oz (150g) jar salted anchovies in oil, drained
2 tbsp capers, drained
3 tbsp olive oil
Method:
1 Score the lamb fillet in a crisscross pattern about ½in (1cm) deep. Put the remaining ingredients in a blender or food processor, and blend to a fine paste. Liberally rub the paste all over the lamb, making sure that it makes its way into the scores. Allow to marinate in the refrigerator for about 30 minutes.
2 Heat the barbecue or charcoal grill until it is hot and any flames have died down. Place the lamb fillet on the barbecue, and grill over low heat for 40 minutes, turning frequently. Transfer to a plate, and let rest in a warm place for 10 minutes.
3 To serve, cut into 1cm (½in) slices, and serve with warm pita bread and hummus.
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| Lamb tenderloin basted in anchovy paste |
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