Ingredients
150g unsalted butter chopped, at room temperature
40g anchovies drained and chopped finely
2 tbspn flat leaf parsley coarsely chopped
2 tspn lemon rind finely grated
1 tbspn lemon juice
150g unsalted butter chopped, at room temperature
40g anchovies drained and chopped finely
2 tbspn flat leaf parsley coarsely chopped
2 tspn lemon rind finely grated
1 tbspn lemon juice
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Methods
1
Place all ingredients in to a medium bowl and mix together well with the back of a fork.
2
Once the butter ingredients are evenly mixed through it can be covered and refrigerated for up to 2 weeks, or frozen for up to one month.
3
To serve with a hot lamb roast, be sure to remove the butter from the fridge to bring it up to room temperature first.
4
Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.
1
Place all ingredients in to a medium bowl and mix together well with the back of a fork.
2
Once the butter ingredients are evenly mixed through it can be covered and refrigerated for up to 2 weeks, or frozen for up to one month.
3
To serve with a hot lamb roast, be sure to remove the butter from the fridge to bring it up to room temperature first.
4
Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.
