Preparation time
less than 30 mins
Cooking time
10 to 30 mins
By Matt TebbuttFrom 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
Method
To make the lamb, preheat the oven to 180C/160C Fan/Gas 4.
Season the lamb with salt and pepper all over. Sear the lamb all over in a hot frying pan.
Transfer the lamb to a roasting tin and roast in the oven for around 6–8 minutes until pink. Add the butter, garlic and thyme to the tin and tip in the Madeira. Baste well and leave to rest before slicing.
To make the potatoes, place the vinegar, potatoes and salt in a large saucepan and add just enough water to cover. Simmer the potatoes until cooked. Leave to cool in the liquid.
Remove from the liquid, heat the butter in a frying pan. once melted add the potatoes and fry until golden. Remove from the heat and add the rocket and prosciutto to the pan.
To make the dressing, heat the oil in a frying pan and cook the garlic until turning golden. Add the anchovies, olives and thyme and cook until the anchovies dissolve. Stir in the crème fraîche to split. Add any resting juices from the meat.
To serve, spoon the potatoes onto a serving plate, add the lamb slices and spoon over the anchovy sauce.