Leftovers are, for me, almost always better than the original dish. Even as a child I always wanted everything cold; steak and kidney pie being my favourite. I remember the highlight of holidays away with a friend’s family being these pre-packed, jellied treats, an anti-dote to the PURE EVIL that we were given to drink (that’s hot Ribena for those who don’t know). Again, I preferred that cold.
This is a rip off of a Simon Hopkinson recipe for cold veal with anchovy sauce and sliced boiled eggs. The salty anchovies work just as well with cold lamb as they do when jimmied into crevices with garlic and rosemary and roasted in a hot oven. Instead of melting away however, here they retain their flavour which, for me at least, is a very good thing.
Cold Roast Lamb with Anchovy Sauce
For the sauce (makes enough sauce for 4 people)
6 tablespoons mayonnaise
8 anchovy fillets
1 tablespoon wholegrain mustard
1 teaspoon white wine vinegar
Splash of water
Plus the rest…
Sliced cold roast lamb
Finely shredded spring onions
Lay the lettuce leaves on a plate and sprinkle with some finely shredded spring onions. Lay the sliced lamb on top.
Put all the sauce ingredients in a small blender and whizz them up. Taste and adjust the quantities, you may want a little more white wine vinegar for example. Drizzle the sauce over the lamb and dot with capers.