6 anchovy fillets, drained, finely chopped
4 garlic cloves, crushed
3 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh thyme
1 1/2 tablespoons extra virgin olive oil
3 (about 250g each) lamb eye of loin (backstraps)
1 tablespoon olive oil
Step 1Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Step 2Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (donâ€™t cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and anchovy mixture.
Step 3Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 11/2 minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Remove the string from the lamb and thickly slice to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Make it ahead: Prepare to the end of step 2 up to 1 day ahead. Place on a plate. Cover with plastic wrap and store in the fridge. Remove from the fridge 20 minutes before cooking. Continue from step 3, 20 minutes before serving.
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste