Often the hardest part of writing a post is actually giving it a title. The title can’t sound overly complicated that will scare people away before they have even read the ingredient list, yet it also can’t sound to fancy on the ingredient side either. Many people (I know I’m also at fault) will look at an ingredient and immediately think “oh I don’t know/or like that ingredient so I’m not making it” – I’ve written that book many times!
So if I were to give this an extended OTT title it would be something like Drool-worthy Tender Roast Lamb Encrusted with Olives and Anchovies…stay with me because I know many of you saw olives or anchovies and thought I’m out of here!! Please stay and hear me out?
Olive and anchovies blended together make a great tapenade to spread over the meat, then marinaded overnight before roasting has GOT to be the most delicious way to eat lamb. It most definitely does not taste fishy at all because the anchovies add the perfect balance of flavour and saltiness. Granted the colour of the tapenade may have you running for cover (I’m not going to lie it ain’t pretty!) but this changes when cooked to form a gorgeous dark crust around the lamb. Give it a go and serve it with Mint and Green Apple Stuffing Balls to really round off any festive celebrations, I’ll be serving this for Easter lunch for sure!!
Serve with these gorgeous mint and green apple stuffing balls