A different Sunday roast

Roast lamb actually, the fillet end of a leg, with the bone removed and stuffed with a simple stuffing of bread soaked in milk, parsley and thyme and chopped anchovies.

Lamb and anchovies are a classic combination and people who worry about anchovies shouldn’t worry, because they just add a savouriness to the meat rather than a full-on fishy hit.

I did a non-traditional accompaniment of Yorkshire pudding, because they are great with any roast and there was gravy made from the roasting pan juices, some stock and flour.

I didn’t want classic English roast potatoes but roast new potatoes are lovely so they were a great alternative.

The vegetables were steamed cabbage and some carrots.

All in all, a nice satisfying Sunday roast.

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