Lamb prosciutto with anchovy fritters and salsa verde


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Salsa verde

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

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
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
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
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
Preheat a deep pan of oil or deep-fat fryer to 180°C
  • oil, for deep-frying
To make the salsa verde, simply mix all the ingredients together in a bowl, taste for seasoning and set aside
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
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)
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
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