Roasted lamb rump with polenta and creamy olive and anchovy sauce from The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients (page 117) by Theo Randall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb rump needs to marinate for at least 1 hour. Can substitute Niçoise olives for Taggiasca olives, and double cream for crème fraîche.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.