Roast lamb, shallot, white runner beans and anchovy sauce

Billy Stock’s roast lamb with shallot, white runner beans and anchovy sauce from The Wellington in Margate is a refined lamb recipe that balances rich roast meat with sharp, savoury and herb-led flavours. Tender lamb rack is paired with slow-roasted banana shallots, white runner beans, capers, parsley and a deep anchovy lamb sauce for a dish that feels both rustic and elegant. Ideal for chefs and ambitious home cooks, this is a strong seasonal lamb dish with classic British restaurant appeal.

• Time: 60 min

Source: The Staff Canteen

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