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Step 1: Place all ingredients in to a medium bowl and mix together well with the back of a fork.
Step 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.
Step 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.
Step 4: Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.
150g unsalted butter chopped, at room temperature
40g 8 anchovies drained and chopped finely
2 tbspn flat leaf parsley coarsely chopped
2 tspn lemon rind finely grated
1 tbspn lemon juice