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Pan-fried lamb with anchovy butter

Mark Sargeant from Market Kitchen
Anchovy butter and flat mushrooms create a delicious accompaniment to Mark Sargeant's lamb on the bone

Pan-fried lamb with anchovy butter

Method

1. For the anchovy butter: place the anchovy fillets and soft butter in a food processor. Blend until smooth, scraping down the sides of the container with a spatula once or twice.

2. Season to taste with black pepper and stir in the herbs. Spoon the butter in a long sausage shape on a large piece of cling film, then roll in the film until smooth. Wrap tightly and chill.

3. For the lamb steaks: heat the oil in a large frying pan. Season the lamb steaks and fry over a high heat for 2-3 minutes on each side.

4. Finish frying with a knob of butter, remove from the heat and rest for 5 minutes.

5. Grill or sauté the mushrooms with a knob of butter and seasoning until tender but holding their shape.

6. Squeeze over a little lemon juice. Serve the lamb topped with a mushroom.

7. Slice off a piece from the anchovy butter sausage and place on top of the mushroom. Garnish with a sprig of parsley and serve with chips.

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Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
4 x 250g leg of lamb steaks, 2cm thick (on the bone)
2 tbsp Olive oil
4 large field or Portobello mushrooms, wiped clean
Butter, for sautéing
squeeze lemon juice
sprig Parsley, for garnish
chips, to serve

For the anchovy butter

100g anchovy fillets in oil, drained and patted dry
200g unsalted Butter, softened
freshly ground black pepper
handful flat-leaf parsley, leaves finely chopped
handful tarragon, leaves finely chopped