Lamb with sprouting broccoli, anchovy and harissa

Lamb with sprouting broccoli, anchovy and harissa

By
From
A Year In My Kitchen
Serves
6-8

This dish is strong, honest and punchy and its colours work beautifully on a plate. Surprisingly, perhaps, anchovies are brilliant with both lamb and broccoli. Harissa is a hot, spicy Moroccan paste, traditionally made with dried chillies. I prefer a gentler version so I make it with fresh chillies and red peppers – the taste is smoother and warmer. You can, of course, add more chillies if you wish. Ask your butcher to butterfly (bone out) the lamb for you.

Ingredients

Quantity Ingredient
1 leg lamb, butterflied
5 anchovy fillets in oil, drained and cut in half
2-3 garlic cloves, peeled and cut into slivers
100g unsalted butter, softened
sea salt
freshly ground black pepper

Harissa

Quantity Ingredient
2 tablespoons see method for ingredients
2 red peppers, skinned, cored and deseeded
4 garlic cloves, peeled
pinch sea salt
80ml extra virgin olive oil
5 red chillies, thinly sliced
bunch coriander, washed and roughly chopped
1 teaspoon fish sauce
25g palm sugar
few drops lemon juice

Broccoli

Quantity Ingredient
3 generous bunches sprouting broccoli
1 1/2 tablespoons extra virgin olive oil
1 lemon, finely grated zest

Method

  1. First make the harissa. Put all the ingredients, except the lemon juice, in a blender or food processor and blitz until smooth. Tip into a bowl, stir in a couple of drops of lemon juice and set aside until ready to use.
  2. Preheat the oven to 180°C. Lay the lamb flat, skin side up, on a board and make about 10 small incisions, 1cm deep, all over the surface using a paring knife. Poke 1/2 anchovy fillet and 1 or 2 garlic slivers into each little pocket. Smear the butter all over the skin, using your fingers, then season the lamb liberally with pepper and sparingly with salt. Place in a shallow roasting pan, cover with foil and roast in the oven for 20 minutes.
  3. Remove the foil and return the lamb to the oven for a further 20 minutes to crisp and brown the skin. Because it is butterflied, the meat cooks far more quickly than it would on the bone. It should be pink inside, but not rare. (I much prefer the taste of pink lamb). Cover loosely with foil and set aside in a warm place to rest for 20 minutes. Save the pan juices.
  4. Meanwhile, prepare the broccoli. Trim off the base of the stalks and remove any bruised or damaged leaves. Plunge into a pan of salted boiling water, return to the boil and cook for 2 minutes. Drain and immediately dress with the extra virgin olive oil and lemon zest. Season with a little salt and pepper.
  5. To assemble, carve the lamb into thin slices (or thicker ones if you prefer). Place 2 or 3 slices on each plate and spoon over the pan juices. Lay the broccoli on top of the lamb and spoon over the harissa. Serve at once.
Tags:
seasonal
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