Warm lamb salad with roasted broccolini and anchovy lemon chilli butter
Roasting broccolini with a flavoured butter dials up the umami flavours in this simple but punchy warm lamb salad.
Roasting broccolini with chilli, anchovy and lemon butter dials up the savoury umami flavours in this simple but punchy warm lamb salad.
Ingredients
2 bunches broccolini, trimmed
50g unsalted butter, at room temperature
4 anchovy fillets, finely chopped
1 long red chilli, thinly sliced
1 tbsp finely grated lemon rind
juice of ½ a lemon
2 x 500g lamb loin roasts, at room temperature
1 tbsp extra virgin olive oil
2 cups rocket leaves, to serve
2 tbsp slivered pistachios, to serve
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line an oven tray with baking paper and place the broccolini on the tray.
Step 2
Combine the butter, anchovy, chilli and lemon rind in a small bowl and season with pepper.
Step 3
Spoon the flavoured butter over the broccolini and drizzle with lemon juice and 2 tablespoons of water.
Step 4
Place broccolini in the oven and roast for 15 minutes, or until it is tender and starting to char.
Step 5
While the broccolini is roasting, heat a large non-stick frying pan over high heat. Brush the lamb with oil, add it to the pan and cook for 6-8 minutes, turning halfway through.
Step 6
Place the lamb on the tray with the broccolini, and roast for 10-15 minutes, for medium. Set aside and rest for 5 minutes.
Step 7
Slice the lamb and toss it with the broccolini and rocket leaves, and drizzle over the pan juices. Sprinkle with slivered pistachios and serve.
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