Lamb with Anchovy & Rosemary Sauce

Method

Generously sprinkle the lamb with salt and leave it until it comes to room temperature.
Put the rosemary leaves, anchovies, and olive oil into a blender and blitz until smooth. Taste, then add a squeeze of lemon juice, blitz again, and taste once more. Keep adjusting until the balance is right.
Preheat your oven to 180°C. Heat a large frying pan and place the lamb skin-side down. Fry slowly until the fat renders and becomes crisp and caramelised.
Turn the lamb over briefly to brown the other side, then place it on a tray and transfer it to the oven.
For lamb that’s pink in the middle, cook for 10–20 minutes, or until the centre of the meat reaches 50°C. Remove from the oven and leave to rest for 10 minutes, loosely covered with foil. By the time the lamb has rested, its internal temperature will have risen to 55°C.
While the lamb is cooking, separate the chard leaves from the stalks. Roughly chop the stalks and tear the leaves into smaller pieces. Slice the garlic.
Place a heavy-based pan over medium heat and drizzle in the olive oil. Once warm, add the garlic and gently sizzle to infuse the oil. Pour in the beans (with their liquid), season, and bring to the boil.
Reduce to a simmer, adding a splash of water if there isn’t enough liquid. Squash a few of the beans with a potato masher to thicken the sauce.
Grate in the lemon zest, then stir through the chard stalks, making sure they are well covered with liquid. Gently simmer until the stalks are tender, then mix in the leaves. Turn off the heat, squeeze in a splash of lemon juice, grind over some black pepper, and mix well.Taste and adjust the seasoning if necessary.
Carve the lamb, spoon a generous serving of beans onto each plate, top with the lamb, and finish with the rosemary and anchovy sauce.

Darts Farm

Lamb with Anchovy & Rosemary Sauce

Perfect for date night!

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