Anchovy Butter

INGREDIENTS

  • 150g Unsalted Butter
  • 8 Anchovy
  • 2 tbspn flat leaf parsley
  • 2 tspn Lemon rind
  • 1 tbspn Lemon Juice
Print Recipe

Place all ingredients in to a medium bowl and mix together well with the back of a fork.

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.

To serve with a hot lamb roast, be sure to remove the butter from the fridge to bring it up to room temperature first.

Note: Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.