This slow-cooked lamb recipe benefits from being marinated with a spicy rub overnight to give real depth of flavour. The dressing is a classic that will pair with any number of meats or even great as a pasta sauce. Of course the salad is always a crowd pleaser and is hugely versatile.
For the spiced lamb marinade
2 tbsp oil
3 garlic cloves, finely chopped
5 fresh thyme sprig, leaves picked
2 tsp white peppercorns
3 salted anchovy fillets, finely chopped
1 tbsp soft brown sugar
3 bay leaf, crushed
1 tbsp hot smoked paprika
1 whole lamb breast
For the winter salad
1 small fennel bulb, thinly sliced
2 large spring onions, thinly sliced
1 radicchio, thinly sliced or purple chicory if you can’t get radicchio
1 white or purple chicory, thinly sliced
1 handful spinach, chopped
1 Braeburn apple, cored and thinly sliced
Bread crouton (ideally made from sourdough cut into cubes, seasoned and oven baked)
Pinch of salt and pepper at the point of serving
For the dressing
2 tbsp olive oil
150g chestnut mushrooms – wiped and sliced
4 salted anchovy fillets, very finely chopped
3 garlic cloves, minced
100ml double cream
50g butter, diced
- To prepare the spiced lamb marinade, put the spice rub ingredients in a pestle and mortar and grind everything together, add the oil and mix well.
- Rub the mix all over the lamb, massaging into the lamb, cover and leave to marinate overnight in the fridge.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Allow to lamb to come back up to room temperature for an hour before you put it in the oven.
- 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.
- Meanwhile, to make the winter salad, place all the ingredients in a salad bowl and mix together. Add a pinch of salt and pepper at the point of serving.
- To make the mushroom & anchovy dressing, heat the oil in a frying pan and mushrooms on a high heat until they are becoming golden. Remove from the frying pan, drizzle a little more oil and fry the anchovies and garlic. Cook for 2 minutes on a low to medium heat, then return the mushrooms to the pan, mix well. Pour in the double cream and bring to the boil. Whisk in the butter and remove from the heat.
- Heat a griddle pan over a medium heat and grill the lamb for 1-2 minutes on each side, when ready to serve.
- Serve the lamb with the winter salad and Mushroom dressing. Enjoy!