Lamb prosciutto with anchovy fritters and salsa verde
Item 1 of 1
- medium
- 6
- 30 minutes
Lamb and anchovies are a classic combination, but Graham Garrett takes it to the next level with this stunning starter. Lamb breast is cured, rolled and slow-cooked in the sous vide before being sliced wafer-thin, while the anchovies are dredged in batter and deep-fried. The punchy salsa verde marries everything together.
First published in 2019
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Ingredients
Metric
Imperial
Lamb
- 2 lamb breasts, boned and trimmed
- 50g of sea salt
- 40g of golden caster sugar
- 10g of sweet smoked paprika
- 4 sprigs of thyme, chopped
Salsa verde
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/2 bunch of mint, finely chopped
- 2 sprigs of tarragon, finely chopped
- 1 shallot, finely chopped
- 1 garlic clove, grated
- 2 tbsp of capers, rinsed and chopped
- 1 tbsp of Dijon mustard
- 1 tsp red wine vinegar
- 100ml of rapeseed oil
- 100ml of extra virgin olive oil
Anchovy fritters
- 12 anchovy fillets, pickled
- 150g of plain flour
- 20g of baking powder
- 20g of cornflour
- 200ml of iced water
- oil, for deep-frying
To serve
- pea shoots
- 2 radishes, thinly sliced
SAVE RECIPE
Equipment
- Sous vide equipment
Method
1
Begin by curing the lamb. Trim the breasts of any excess fat. Mix the salt, sugar, paprika and thyme together and rub all over the lamb breasts
- 2 lamb breasts, boned and trimmed
- 50g of sea salt
- 40g of golden caster sugar
- 10g of sweet smoked paprika
- 4 sprigs of thyme, chopped
2
Lay one lamb breast on top of the other, trim the ends to square them off and then wrap tightly in cling film. Place in the fridge to cure overnight
3
The next day, preheat a water bath to 65°C. Unwrap the breasts and wash off the cure, then pat dry and tightly roll the breasts together to form a cylinder. Secure very tightly with string, then place in a large vacuum bag and seal. Place in the water bath and cook for 24 hours
4
Once the lamb is cooked, leave to cool, remove from the vacuum bag and pat dry. You will be left with more lamb breast than you need for this recipe, but it can be incorporated into many other dishes or simply served as cold cuts
5
Preheat a deep pan of oil or deep-fat fryer to 180°C
- oil, for deep-frying
6
To make the salsa verde, simply mix all the ingredients together in a bowl, taste for seasoning and set aside
- 1/2 bunch of flat-leaf parsley, finely chopped
- 1/2 bunch of mint, finely chopped
- 2 sprigs of tarragon, finely chopped
- 1 shallot, finely chopped
- 1 garlic clove, grated
- 2 tbsp of capers, rinsed and chopped
- 1 tbsp of Dijon mustard
- 1 tsp red wine vinegar
- 100ml of rapeseed oil
- 100ml of extra virgin olive oil
7
For the anchovy fillets, mix the flour, baking powder and cornflour together. Drizzle in the iced water until the batter is the consistency of single cream (you may not need to use all the water)
- 150g of plain flour
- 20g of baking powder
- 20g of cornflour
- 200ml of iced water
8
Dip the anchovies in the batter then carefully lower into the hot oil. Deep-fry for 1 minute, or until crisp and golden (you may need to work in batches)
- 12 anchovy fillets, pickled
9
To serve, use a meat slicer or very sharp knife to cut slices of lamb as thinly as possible. Arrange them into concentric circles on each plate, then top with a large spoonful of salsa verde in the middle. Place 2 anchovy fritters on top of each, then garnish with the pea shoots and radish slices
- pea shoots
- 2 radishes, thinly sliced
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