- Serves 4
- 600g Lamb neck fillet, cut in 4 equal portions
- 3 little gem lettuce, cut into wedges
- For the puree
- 2 shallots, sliced
- 250ml whole milk
- 150ml double cream
- Wild garlic, a couple of handfuls
- Salt and pepper
- 1/2 lemon
- For the Sauce
- 75g unsalted butter
- 30g capers
- 4 anchovy fillets, chopped
Lamb, BBQ little gem, wild garlic and a brown-butter anchovy sauce recipe by MasterChef contestants Billy and Jack
Billy and Jack
2nd May 2018
Lamb, BBQ little gem, wild garlic and a brown-butter anchovy sauce recipe by MasterChef contestants Billy and Jack
Lamb, BBQ little gem, wild garlic and a brown-butter anchovy sauce recipe by MasterChef contestants Billy and Jack
Ingredients
Method
1. Cook the onions in the milk and cream until soft. Blend in a liquidiser with the wild garlic until smooth, and season to taste with salt and pepper.
2. Sear the lamb all over until well coloured and finish in the oven at 150 degrees for 10 minutes or until a probe reaches 54 degrees, remove and wrap in foil and leave to rest for 5 minutes, slice each fillet into 3 portions.
3. Fry the lettuce in the same pan as the lamb until charred on each flat edge, season and set aside.
4. Place a small saucepan on a high heat and add the butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers, lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat.
5. Enjoy with a punchy white wine, sunlight streaming through the window and with nothing to do for the rest of the afternoon.
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