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Spanish-style anchovy lamb with a green sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Spanish

Ingredients
  

For the lamb

  • 450 grams diced lamb
  • 3 tinned anchovies
  • 2 tbsp olive oil (plus extra for cooking)
  • 3 cloves garlic
  • zest of one lemon
  • 3 sprigs thyme, stalks removed

For the green sauce

  • 1 tbsp olive oil
  • juice of half a lemon
  • 1 small handful parsley
  • 1.5 tbsp capers
  • 1 clove garlic

Instructions
 

  • Combine all of the marinade ingredients (the anchovies, olive oil, garlic, lemon zest and thyme) in a pestle and mortar or a food processor. Blitz until you have a paste. Smother the lamb with this paste, and leave to marinate for at least an hour in the fridge.
  • For the green sauce, combine all of the ingredients and blitz in a food processor until well combined but not completely smooth. Set aside at room temperature until it's time to serve the dish.
  • After marinating, heat the remaining olive oil in a large frying pan on a medium heat. Add the lamb and cook, turning regularly, until cooked through. Serve with the green sauce.
Keyword anchovy, lamb