Cold Roast Lamb with Anchovy Sauce

May 9, 2013


Cold Roast Lamb with Anchovy Sauce

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
Lettuce leaves
Finely shredded spring onions
Capers, rinsed

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.

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  • Avatar
    Reply Shayma May 9, 2013 at 1:51 pm

    My husband adores lamb – this is one for the arsenal x s

    • Avatar
      Reply Helen May 9, 2013 at 2:03 pm

      Excellent. Hope you (and he) like it! x

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    Reply Food Urchin May 9, 2013 at 2:34 pm

    I am with you wholeheartedly on the subject of cold leftovers. A roast potato plucked from the fridge the next day is truly a wonderous thing.

    And so is lamb.

    But what’s with all this rinsing capers shizz?

    • Avatar
      Reply Helen May 9, 2013 at 2:40 pm

      You don’t rinse them? Not even the ones in salt?

  • Avatar
    Reply Food Urchin May 9, 2013 at 3:07 pm

    Ah maybe the ones in salt I do………..

  • Avatar
    Reply Lizzie May 9, 2013 at 5:28 pm

    I’m not usually a fan of cold lamb (the fat, it funky) but yours looks lovely and lean and anchovy’y and and oh god i’m drooling.

    • Avatar
      Reply Helen May 9, 2013 at 7:39 pm

      Yeah, big wibbly bits – not so nice. Trimmed, it’s lush. I don’t mind the odd bit of fat, as long as it’s thin and has retained a bit of crispness.

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    Reply Explody Full May 10, 2013 at 9:22 pm

    Lamb…anchovies…sounds amazing!

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    Reply Carol May 13, 2013 at 12:56 pm

    Just to let you know that this recipe has been linked to on UK women’s website.

    We love it!

    • Avatar
      Reply Helen May 13, 2013 at 1:14 pm

      Excellent, thank you! Really pleased you like it 🙂

  • Avatar
    Reply Fred August 2, 2013 at 11:18 pm

    Thank you Helen !


    I was asking myself what kind of sauce to do with my left over of cold roasted shoulder lamb and i’ve found your recipe.

    Took 5 min to prepare !

    Thanks again !

    • Avatar
      Reply Helen August 3, 2013 at 9:42 am

      Excellent! So happy you liked it and thanks for letting me know.

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