Rack of lamb with charred broccoli, ricotta, grilled chilli & anchovy 

I could eat ricotta all day, and a well-made one is like nothing else. Westcombe Dairy in Somerset makes a fantastic one, and fenitra diet pills it’s well worth seeking out on its website (

SERVES 2

8-bone lamb rack

1 rosemary sprig

10g butter

1 garlic clove, peeled, left whole and smashed

sea salt and freshly ground black pepper

FOR THE CHARRED BROCCOLI, RICOTTA, GRILLED CHILLI & ANCHOVY 

230g purple sprouting broccoli

2 red finger chillies, grilled on a high heat with the skin on until blackened

250g tub good-quality ricotta, drained for 24 hours in a colander lined with muslin

30g top quality anchovies (Ortiz ones are brilliant), drained

2 tbsp olive oil

  • Preheat the oven to 220C/ 200C fan/gas 7. Season the lamb rack well with just sea salt. Heat an ovenproof heavy-based frying pan over a high heat. When hot, add the lamb rack and hold it fat-side down in the pan for about 10 minutes until the fat has turned golden brown. Turn the rack fat-side up, transfer to the oven and cook until pink, around 10 minutes.
  • Take the pan out of the oven and, while still hot, throw the rosemary, butter and smashed garlic clove into the pan and set aside to rest for 10 minutes. Keep the juices in the pan for serving.
  • While the lamb is in the oven, make the broccoli, ricotta, grilled chillies and anchovy. Heat a dry frying pan over a high heat. When hot, add the purple sprouting broccoli and put a heavy pan on top, letting the broccoli blister and char in the pan, turning occasionally. This will take around 5 minutes.
  • Carefully slip the tough skins from the blackened chillies and discard. Pull the flesh away from the seeds into long strands.
  • To serve, slice the lamb rack into eight individual cutlets. Break up the ricotta into chunks and serve with the charred broccoli, topped with the chilli and the anchovy fillets. Pour over any meat juices, drizzle with the olive oil and serve.

 

 

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