Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 2–4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the spiced lamb
- 2 garlic cloves, crushed
- 1 fresh thyme sprig, leaves picked
- 1 tsp white peppercorns
- 3 salted anchovy fillets, finely chopped
- 1 tbsp soft brown sugar
- 1 bay leaf, crushed
- 1 tbsp hot smoked paprika
- 1 whole lamb breast
For the winter salad
- 1 small fennel bulb, thinly sliced
- 1 red chicory, thinly sliced
- 2 calcot onions or large spring onions, thinly sliced
- 1 castelfranco lettuce or radicchio, thinly sliced
- 1 punterella or white chicory, thinly sliced
- 1 handful kale, cored removed and chopped
- 1 Braeburn apple, cored and thinly sliced
- 4 small shallots, roasted and chopped
- 1 thick slice day-old sourdough bread, cut into cubes and deep-fried
For the anchovy dressing
- 1 tbsp olive oil
- 8 salted anchovy fillets, very finely chopped
- 3 garlic cloves, minced
- 50ml/2fl oz double cream
- 100g/3½oz butter, diced
Method
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To make the spiced lamb, put the spice rub ingredients in a pestle and mortar and grind everything together. Rub the mix all over the lamb, cover and leave to marinate overnight in the fridge.
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Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb in a roasting tin, add 200ml/7fl oz water to the roasting tin, cover with foil and cook for 2–3 hours, basting occasionally. Remove from the oven and baste again.
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Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side.
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To make the winter salad, place all the ingredients in a salad bowl and toss to mix together.
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To make the anchovy dressing, heat the oil in a frying pan and fry the anchovies and garlic. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat.
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Serve the lamb with the winter salad and anchovy dressing.
