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Anchovy and garlic mini lamb roast with polenta

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1 lamb mini roast (about 500g)
3 anchovies, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
2 tbsp finely chopped parsley
1 small clove garlic, crushed
1 tbsp olive oil
0.25 cup beef stock
2 tbsp redcurrant jelly
steamed green vegetables to serve
2 cups water
0.5 cup polenta
25 g butter
0.25 cup shredded Parmesan


1 Preheat the oven to 220ºC. Combine the chopped anchovies, rosemary, parsley, garlic and oil in a small bowl. Brush over the lamb.
2 Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer.
3 Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting remove any excess fat from the roasting dish and place the dish over a medium heat.
4 Add the stock and jelly; scrape up any residue. Bring to the boil and reduce by about one third or until mixture is syrupy.
5 To serve cut the lamb into thickish slices, arrange on top of the polenta and drizzle with the pan sauce.
6 To make Polenta: bring the water to the boil in a large saucepan. Add the polenta in a steady stream, beating constantly with a wooden spoon. When smooth, reduce the heat and simmer for 15 minutes, stirring often. Stir in butter and Parmesan.
7 Serve with steamed green vegetables.


1 Suggested roasting times per 500g for: Eye of shortloin/backstrap, lamb round or topside mini roast, lamb rump. Cook at 220ºC. Rare 15-20 min per 500g Medium 20-25 min per 500g Well done 25-30 min per 500g.
2 Judging your roast's degree of doneness using a meat thermometer. The internal temperature for: Rare 55-60ºC, Medium rare 60-65ºC, Medium 65-70ºC, Medium well 70-75ºC, Well done 75ºC.
3 You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.