Preparation Time 15 minutes

Cooking Time 25 minutes

Serves 2

Ingredients:

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
¼ cup red wine
¼ cup beef stock
2 tbsp redcurrant jelly
steamed green vegetables to serve

Polenta
2 cups water
½ cup polenta
25 g butter
¼ cup shredded Parmesan

Cooking Instructions:

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. Add the wine, stock and jelly; scrape up any residue. Bring to the boil and reduce by about one third or until mixture is syrupy.
4. To serve cut the lamb into thickish slices, arrange on top of the polenta and drizzle with the pan sauce.
5. 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.

Notes: Serve with steamed green vegetables.