28 RECIPE
Zest friends With Alastair McLeod Rosemary and garlic are firm friends with lamb around these parts. Our stateside contemporaries would likely encrust it with spice and cook it low, slow and smoked. In Greece, oregano and lemon lend fragrance and zest, and in Italy anchovies and lamb are ardent amicis. I suspect for many this would be their least favoured partner. However, as they cook, the aggressive fishiness disappears like an obedient manservant. For a complex and deep savouriness, grasp the nettle and substitute half of the olive oil for the oil from the tin of anchovies.
NEW SEASON LAMB, DUTCH CREAMS, ANCHOVY BUTTER INGREDIENTS 4 x 3 point lamb racks 50ml extra virgin olive oil 1 garlic clove, minced 1tsp thyme, leaves 1tsp rosemary, leaves Sea salt and freshly milled pepper 500g Dutch cream potatoes, washed 125g butter 50g anchovy fillets 100g green shallots, finely chopped ½ bunch chives 3 bunches asparagus, trimmed and blanched in boiling salted water ANCHOVY BUTTER 80g butter 1 golden shallot, finely diced 20g anchovy fillets ½ lemon, zest and juice ½tsp Dijon mustard Freshly milled pepper
METHOD Preheat oven to 180C. Marinate the lamb by combining olive oil, garlic, thyme, rosemary and seasoning for 4 hours. Meanwhile, cover potatoes with cold, salted water, bring to a simmer and cook for 15 mins or until tender. Drain well and return potatoes to the pot over a low heat to dry out. Tip into a bowl and crush gently with a fork then stir in the butter, anchovies, shallots and chives. To make the anchovy butter, melt a little of the butter in a fry pan over medium heat. Add the shallot and saute until soft then add anchovies until they break down then remove from the heat. Add rest of ingredients and beat everything together. To cook lamb, bring racks to room temperature an hour before cooking. Preheat a heavy based, ovenproof fry pan over medium high heat. Place racks, fat side down and cook for 4 mins until crispy and golden. Turn to colour the other sides then place into preheated oven for 10 mins. Remove from oven, add half the anchovy butter, turn to coat then transfer racks to a plate, cover with foil and rest for 6 mins. Blanch asparagus in a large pot of boiling salted water, drain then toss in remaining anchovy butter. Carve lamb and arrange on plates with crushed potatoes and asparagus. Serves 4 Alastair McLeod is chef-owner of Al’Freshco. alfreshco.com.au
STYLING & PHOTOGRAPHY: Miranda Porter. PROPS: Ceramic plate by Anna Markey, instagram.com/a_ceramics; Vase by Lisa Russell, instagram.com/lunaceramics
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