Ingredients

1 lamb mini roast (about 500g)
3 anchovies, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
2 tbsp finely chopped parsley
1 small clove garlic, crushed
1 tbsp olive oil
¼ cup red wine
¼ cup beef stock
2 tbsp redcurrant jelly
steamed green vegetables to serve
Polenta
2 cups water
½ cup polenta
25 g butter
¼ cup shredded Parmesan

Description

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