- 700g of lamb neck fillet trimmed of fat - cut into 4 even portions
- Olive oil for cooking
- Sea salt and pepper
- 2 butternut squash or about 1.2kg mixed onion/spaghetti squash, unpeeled and cut into thin wedges
- 1 tbsp of blossom honey
- 2 cloves garlic, peeled and roughly chopped
- 1 red chilli. Cut in half and seeds removed and roughly chopped
- 100g softened unsalted butter
- 4 salted anchovy fillets, finely chopped
- Zest and juice of 1/2 lemon
- 30g pickled miniature capers
Roast Lamb Rack with Squashes created by Ben Tish
Roast Lamb Rack with Squashes created by Ben Tish
90 min
Roasted black face lamb neck with baked squashes, anchovy, capers & brown butter and green olive puree
Lamb neck is a much underused cut but its incredible versatile and delicious. It works well braised for a long time or cooked quickly retaining its juiciness as is it is in this recipe. anchovies and lamb are a classic combination with the saltiness of the fish enhancing the lambs sweetness. Use olives such as Gordal for their juicy flesh and fruit flavours.
Ingredients
Green olive purée
- 100g pitted green olives such as Gordal - drained
- 50ml fruity extra virgin olive oil
- 50g picked flat parsley
- 1 pinch chilli flakes
Method
Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade whilst the squash is cooking.
Heat oven to 200c
Place the squash pieces on a baking tray
Drizzle over some olive oil and add the chilli, garlic, 50g of the butter and a good amount of seasoning
Mix the squash through with your hands ensuring it is fully coated
Place the tray in the oven and cook until the squash starts to caramelize, then turn the heat down to 160oc and continue to cook until the squash becomes tender and soft.
You should turn the squash twice during this process to ensure even colouring and so that the squash doesn’t stick. When the squash is ready, drizzle with honey and reserve.
Make the puree by placing the olives, oil, chilli and parsley in a blender and whizzing to a fine puree. Season to taste and reserve at room temp.
Heat a sauté pan over a high heat and add a lug of olive oil. Place in the lamb and cook for 3 minutes on each side to caramelize and then turn the heat to medium and add the remaining butter.
Cook until the butter starts to turn nut brown and then add the capers, anchovies, lemon juice and zest.
Turn off the heat and leave everything to rest for 5minutes before serving. The lamb should still be nice and pink.
Divide out the roast squashes and then cut the lamb into chunks, spoon over the brown butter sauce and finally add dollops of the puree. Serve.
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