Lamb Main

Lamb tagliata with broccolini and anchovy and chilli butter

Name: Lamb tagliata with broccolini and anchovy and chilli butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 3 x 250g lamb backstrap fillets; 2 garlic cloves, roughly chopped; 1 small red chilli, thinly sliced; 2 anchovy fillets in oil, drained, chopped; 2 bunches broccolini, slice lengthways; 1/2 bunch flat-leaf parsley, leaves picked; 100g softened unsalted butter; 2 anchovy fillets in oil, drained, finely chopped; 1 rosemary sprig, leaves finely chopped; 1/2 tsp dried chilli flakes

1 rating

10m

25m

Lamb tagliata with broccolini and anchovy and chilli butter

Jump to recipe

by delicious. team

delicious. team

Oct 19, 2015

Turn the heat up on your lamb dish with the addition of anchovy and chilli butter.

1/4 cup (60ml) extra virgin olive oil
3 x 250g lamb backstrap fillets
2 garlic cloves, roughly chopped
1 small red chilli, thinly sliced
2 anchovy fillets in oil, drained, chopped
2 bunches broccolini, slice lengthways
1/2 bunch flat-leaf parsley, leaves picked

Anchovy and chilli butter

100g softened unsalted butter
2 anchovy fillets in oil, drained, finely chopped
1 rosemary sprig, leaves finely chopped
1/2 tsp dried chilli flakes

Method

1.

For the anchovy and chilli butter, combine all the ingredients in a bowl. Place a 30cm-long piece of plastic wrap on a work surface and top with butter. Form into a log, then roll up plastic wrap and twist ends to secure. Chill until firm.
2.

Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb, then in batches, cook, turning, for 6 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.
3.

Heat remaining 2 tbs oil in a large frypan over medium heat. Add the garlic, chili and anchovy, and cook for 1-2 minutes until fragrant. Add 2/3 cup (165ml) water and bring to a simmer. Add the broccolini, and cook for 3-5 minutes until broccolini is tender. Remove from heat.
4.

Cut the butter into 1cm-thick slices. Thinly slice the lamb on an angle and serve with broccolini, butter, parsley and any resting juice.