Roast saddle of lamb with baked Savoy cabbage


A hearty wintery roast lamb dinner that pulls out all the stops. Served with baked cabbage, roasted root vegetables and mint sauce.


For the baked Savoy cabbage

For the roast saddle of lamb

  • ½ boned saddle of lamb (about 600g/1lb 5oz)
  • 2 anchovy fillets, finely chopped
  • 100g/3½oz butter, softened
  • few thyme leaves
  • dash oil
  • salt and freshly ground black pepper

For the mint sauce

To serve