Rack of lamb with broccoli, chilli and anchovy recipe
Rack of lamb with purple sprouting broccoli, chilli and anchovy This simple rack of lamb makes a wonderful meal for two, flavoured with garlic and herbs and served with charred broccoli and creamy ricotta. The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small seive over a bowl and place the ricotta in the muslin in the fridge for 24 hours. 4-bone rack of lamb, fat criss-crossed1 sprig rosemary2 tsp unsalted butter, softened1 garlic clove, smashed 200g/7oz purple sprouting broccoli2 red finger chillies, roasted or grilled to blacken the skins30g/1oz anchovies250g tub ricotta, strained for 24 hours (see introduction)sea saltolive oil, to serve 4-bone rack of lamb, fat criss-crossed 1 sprig rosemary 2 tsp unsalted butter, softened 1 garlic clove, smashed 200g/7oz purple sprouting broccoli 2 red finger chillies, roasted or grilled to blacken the skins 30g/1oz anchovies 250g tub ricotta, strained for 24 hours (see introduction) sea salt olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle.Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over.Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies.Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve.