Name: Lamb mini roasts
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon fresh rosemary leaves, finely chopped; 2 x 350g lamb rumps, trimmed; 400 gram fresh broad beans (fava beans), shelled; 4 marinated artichokes, quartered; 1 tablespoon lemon juice; herb dressing; Herb dressing; 6 drained anchovies, chopped finely; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon salted capers, rinsed, chopped finely; 1 tablespoon sherry vinegar; 1/3 cup (80ml) extra virgin olive oil

Ingredients

1/4 cup (60ml) extra virgin olive oil

2 tablespoon fresh rosemary leaves, finely chopped

2 x 350g lamb rumps, trimmed

400 gram fresh broad beans (fava beans), shelled

4 marinated artichokes, quartered

1 tablespoon lemon juice

herb dressing

Herb dressing

6 drained anchovies, chopped finely

1/4 cup fresh flat-leaf parsley, finely chopped

1 tablespoon salted capers, rinsed, chopped finely

1 tablespoon sherry vinegar

1/3 cup (80ml) extra virgin olive oil

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Combine 1 tablespoon of the oil with rosemary in a large bowl, season with pepper. Add lamb, toss to coat.

3.Heat a medium frying pan over a high heat, cook lamb until browned all over. Transfer to a small baking dish, roast 30 minutes or until done as desired. Cover with foil, rest 10 minutes. Slice thinly.

4.Meanwhile, make herb dressing. Combine ingredients in a bowl, season to taste.

5.Bring a large saucepan of salted water to the boil. Cook broad beans for 1 minute, drain. Peel outer skins from beans.

6.Place beans in a medium bowl with artichokes, juice and remaining oil, toss gently to combine. Season to taste.

7.Place lamb on a warm platter with beans and artichokes. Serve lamb drizzled with dressing.

You can buy artichoke quarters from most delicatessens. You could use steamed broccolini if artichokes are not available. If fresh broad beans are not available, buy them frozen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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