Lamb with mustard and anchovies
4 servings
40 minutes
Lamb with mustard and anchovies is an exquisite French dish where juicy meat harmonizes with the spiciness of mustard and the depth of anchovy flavor. Its roots trace back to the traditions of provincial French cuisine, where rich and aromatic combinations are valued. Tender lamb fillet infused with spices and baked with vegetables acquires a delicious crust and refined taste. Mustard adds sharpness, while anchovies provide a delicate salty note, creating a unique balance. This dish is perfect for a festive dinner or special occasion, and its rich flavor unfolds alongside red wine. Such a combination makes it a true gastronomic find that can surprise even the most discerning gourmet.
1
Clean the lamb from membranes and fat. Mix mustard with crushed garlic, chopped parsley, and anchovies into a uniform paste and spread it on one side of the lamb fillet. Place a couple of thyme sprigs on top or sprinkle with dried thyme.
- Lamb fillet: 500 g
- Dijon mustard: 2 tablespoons
- Garlic: 4 cloves
- Parsley: 10 g
- Salted anchovies in oil: 20 g
- Fresh thyme: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Roll the fillet into a roulade and tie it tightly with heat-resistant thread to prevent the mustard-anchovy paste from spilling out.
3
Heat the pan and fry the lamb in vegetable oil on all sides until golden brown.
- Lamb fillet: 500 g
- Vegetable oil: 50 ml
4
Transfer it to a baking sheet, and in the same pan, sauté the coarsely chopped carrots, bay leaf, remaining thyme, celery, and onion for three to four minutes.
- Lamb fillet: 500 g
- Carrot: 100 g
- Onion: 1 head
- Celery: 50 g
- Fresh thyme: 3 pieces
- Bay leaf: 2 pieces
5
Pour the fried vegetables onto the baking sheet with the lamb, season with salt and pepper, and send it to the oven preheated to 180–200 degrees. Bake for about half an hour.
- Salt: to taste
- Ground black pepper: to taste
6
Remove the thread and cut into not too thick pieces.