Lamb loin with vinegar-cooked potatoes and anchovy dressing

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

 

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb

  • 1 lamb loin
  • 15g/½oz butter
  • 1 garlic clove, smashed
  • few thyme sprigs
  • 25ml/1fl oz Madeira
  • salt and freshly ground black pepper

For the potatoes

  • 250ml/9fl oz cider vinegar
  • 10 baby potatoes, peeled
  • 1–2 tbsp salt
  • 100g/3½oz unsalted butter, for frying
  • 1 bunch rocket
  • 4 slices prosciutto

For the dressing

  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 3 salted anchovy fillets
  • handful black olives, stones removed
  • few thyme sprigs
  • 1–2 tsp crème fraîche
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