Lamb with Anchovies and Lavender Butter

Lavender adds an innovative touch in this combo of lamb, butter beans and rich port sauce from Ed Baines
By Ed Baines
Lamb with Anchovies and Lavender Butter
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 50 minutes
  • Effort: easy


  • 100 g butter
  • 1 clove garlic
  • 6 anchovy fillets
  • 2 lemons, zest only
  • small bunch lavender, finely chopped
  • sea salt and freshly ground black pepper

For the lamb

  • 2 x 225 g boneless leg of lamb, steaks
  • 3 tbsp olive oil

For the beans

  • 3 tbsp olive oil
  • 25 g butter
  • 1 carrot, chopped
  • 2 sticks celery, chopped
  • 1 onion, chopped
  • 1 x 400 g tin cannellini beans
  • 200 g white wine
  • 200 ml vegetable stock
  • 2 bay leaves

For the port wine and lamb glace

  • 200 ml port
  • 600 ml lamb stock


1. Soften the butter in a bowl. Using a pestle and mortar place, crush the garlic, anchovies and lemon zest together. Add the lavender and pound to a paste. Season with salt and pepper.

2. Fold the mixture into the butter. Spoon the butter onto a piece of plastic wrap and roll into a cylinder. Refrigerate for 2 hours, until firm.

3. Brush the lamb with olive oil, season with salt and pepper and fry for about 5 minutes on each side.

4. For the beans, heat the olive oil and butter in a saucepan and add the chopped vegetables. Cook for 3-4 minutes.

5. Add the beans, wine, vegetable stock and bay leaves; season and bring to the boil.

6. Simmer for 30-40 minutes, stirring occasionally.

7. Meanwhile, pour the port and lamb stock into a saucepan and cook for 10 minutes or so, until the liquid has reduced to a few tablespoons.

8. Divide the beans and vegetables between 2 serving plates and top with a lamb steak. Spoon the sauce around and finish with a slice of lavender butter.

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