Milk-fed Cloverdene lamb, green beans baked with tomato and anchovy mayonnaise by Neil Perry

INGREDIENTS

(serves four)

For the beans (makes about eight portions)
300ml olive oil
1kg tomatoes, skinned and seeded
1kg haricots verts
3tbs dill, chopped
Salt and pepper

For the anchovy hollandaise (about 12 portions)
2 yolks
300-400ml virgin olive oil, slightly warm
Lemon juice
1tbs anchovy, finely chopped
Salt and pepper
1 leg of milk-fed lamb (600-700g), boned
Olive oil
Salt and pepper

Optional garnish roasted kipfler potatoes

METHOD

Put the oil and tomatoes in a pan and stew together for 40 minutes. Add the beans, salt and pepper and simmer very gently for an hour. Stir in dill.

Put the yolks in a bowl over a pan of hot water. Whisk in the oil a few drops at a time to form an emulsion. Add lemon juice, anchovy and seasoning. Keep warm.

Brush the lamb with oil, season and roast for 10 minutes in a very hot oven. Transfer to a holding oven set at 60ºC to rest. Then cut into thin slices.

To serve, put the roast potatoes in the centre of the plate - if you use them - then a pile of beans, the meat on the beans and finally the sauce.

Neil Perry