Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don't cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2 cm intervals. Repeat with remaining lamb and anchovy mixture.
Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1½ m each side. Transfer to the prepared tray. Bake for 10 m for medium or until cooked to your liking. Cover with foil and set aside for 5 m to rest.
Remove the string from the lamb and thickly slice to serve.
Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don't cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2 cm intervals. Repeat with remaining lamb and anchovy mixture.
Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1½ m each side. Transfer to the prepared tray. Bake for 10 m for medium or until cooked to your liking. Cover with foil and set aside for 5 m to rest.
Remove the string from the lamb and thickly slice to serve.
