michelle picker cooks

A simple and very tasty way to cook lamb straps or loin. This recipe is adapted from a recipe by Tracy Rutherford which appeared in Australian Good Taste in September 2009.

Preheat your oven to 180°C (350ºF). In a small food processor or mortar and pestle combine 6 anchovy fillets, 4 diced garlic cloves, the leaves from 3 sprigs of fresh rosemary, the leaves from 6 -8 sprigs of fresh thyme, plenty of freshly ground black pepper and some extra virgin olive oil. Into 2 lamb straps make horizontal cuts about ¾ of the way through so that you can open the lamb out. Season with pepper and spread ¼ of the anchovy mixture onto the inside of each lamb strap. Fold to enclose the filling and tie at 2cm (¾”) intervals with kitchen twine. Heat some olive oil in a large fry-pan over high heat. Sear the lamb briefly on each side and transfer to a baking tray. Spread the remainder of the anchovy mixture over the top of the lamb straps and bake for 10 minutes for medium or until cooked to your liking. Remove from the oven, cover with foil and rest for 5 minutes. Slice thickly to serve.