Tender lamb backstrap, marinated with rosemary and black pepper, paired with a punchy anchovy butter and a crisp bitter leaf salad. This dish layers savoury depth with freshness and texture, perfect for showcasing WA lamb. A dish that balances rich, savoury lamb with bright, bitter and tangy notes, perfect for spring eating.
2 people
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INGREDIENTS
Lamb
- 1 lamb backstrap, cap on if possible
Lamb Marinade
- 2 brown onions, peeled
- 1 bunch fresh rosemary, washed
- 1 tbsp freshly cracked black pepper
- Flake salt, to taste
- Canola oil
Anchovy Butter
- 1 tin best-quality anchovies
- 1 head garlic, peeled
- 100ml canola oil
- 200g good-quality unsalted butter, softened
Bitter Leaf Salad
- 1 head radicchio, leaves separated
- 1 head witlof, leaves separated
- 1 jar marinated artichoke hearts in oil, drained & halved
- 4 radishes, thinly sliced
Anchovy Dressing
- 8 anchovy fillets
- 2 cloves garlic
- 2 egg yolks
- Juice of 1 lemon
- 150ml extra virgin olive oil
- 150ml vegetable oil
- 1 handful flat-leaf parsley, chopped
- 2 tbsp balsamic vinegar
Method
- Marinate the Lamb:
Grate onions on a box grater, then place the pulp in a muslin cloth and squeeze out the juice into a bowl. Add rosemary, cracked black pepper, flake salt, and a splash of canola oil. Coat lamb backstraps and marinate for at least 1 hour. - Make the Anchovy Butter:
In a food processor, blend anchovies and garlic with canola oil to a smooth paste. Fold through softened butter. - Prepare the Salad:
In a large bowl, toss radicchio, artichoke hearts and radish. - Anchovy Dressing:
In a food processor, blitz anchovies and garlic until smooth. Add egg yolks and lemon juice, then slowly drizzle in olive and vegetable oils to emulsify. Stir through parsley and balsamic vinegar. Adjust seasoning. - Cook the Lamb:
Heat a pan with a little oil until smoking hot. Sear lamb backstrap on all sides, then transfer to a moderate oven (180°C) to finish. Cook until internal temperature reaches 55–57°C for medium-rare. Spoon over anchovy butter to finish and rest for 10 minutes before slicing. - To Serve:
Slice lamb backstraps and top with an extra spoonful of anchovy butter to melt over the meat. Serve alongside the bitter leaf & artichoke salad, dressed generously with anchovy dressing.
Lamb
- 1 lamb backstrap, cap on if possible
Lamb Marinade
- 2 brown onions, peeled
- 1 bunch fresh rosemary, washed
- 1 tbsp freshly cracked black pepper
- Flake salt, to taste
- Canola oil
Anchovy Butter
- 1 tin best-quality anchovies
- 1 head garlic, peeled
- 100ml canola oil
- 200g good-quality unsalted butter, softened
Bitter Leaf Salad
- 1 head radicchio, leaves separated
- 1 head witlof, leaves separated
- 1 jar marinated artichoke hearts in oil, drained & halved
- 4 radishes, thinly sliced
Anchovy Dressing
- 8 anchovy fillets
- 2 cloves garlic
- 2 egg yolks
- Juice of 1 lemon
- 150ml extra virgin olive oil
- 150ml vegetable oil
- 1 handful flat-leaf parsley, chopped
- 2 tbsp balsamic vinegar
- Marinate the Lamb:
Grate onions on a box grater, then place the pulp in a muslin cloth and squeeze out the juice into a bowl. Add rosemary, cracked black pepper, flake salt, and a splash of canola oil. Coat lamb backstraps and marinate for at least 1 hour. - Make the Anchovy Butter:
In a food processor, blend anchovies and garlic with canola oil to a smooth paste. Fold through softened butter. - Prepare the Salad:
In a large bowl, toss radicchio, artichoke hearts and radish. - Anchovy Dressing:
In a food processor, blitz anchovies and garlic until smooth. Add egg yolks and lemon juice, then slowly drizzle in olive and vegetable oils to emulsify. Stir through parsley and balsamic vinegar. Adjust seasoning. - Cook the Lamb:
Heat a pan with a little oil until smoking hot. Sear lamb backstrap on all sides, then transfer to a moderate oven (180°C) to finish. Cook until internal temperature reaches 55–57°C for medium-rare. Spoon over anchovy butter to finish and rest for 10 minutes before slicing. - To Serve:
Slice lamb backstraps and top with an extra spoonful of anchovy butter to melt over the meat. Serve alongside the bitter leaf & artichoke salad, dressed generously with anchovy dressing.
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