Lamb is in. I had issues finding a frying pan big enough to brown it. Think we may have overdone it, there's only dh and I . I could put some aside for 6 month old ds for tomorrow, but not sure if the anchovies will be too salty?
The lamb was lovely, but I think we will leave the anchovies out next time. The taste was great, but I thought that they would melt away. They ended up being a bit grainy whenever we ate a bit of lamb with it in. Still worth the effort though! Had roast tatties and creamed cabbage with it.
I do it by making loads and loads of slits in the meat. Then chop up the garlic and herbs, snip up the anchovies and pound it all to a paste with some olive oil with pestle and mortar. Smear it all over the joint, rubbing it well in so it goes into the slits. Bit of a messy job but this way you don't get isolated mouthfuls of anchovy, just a more even spread of flavours.