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Devon spring lamb in herb and anchovy butter

John Burton Race from Market Kitchen
John Burton Race’s delicious main course with simple accompaniments showcases the new season’s tender young lamb

Devon spring lamb in herb and anchovy butter

Method

1. For the tarragon vinaigrette: put the lemon juice, wine vinegar, sugar and a pinch of salt and freshly ground black pepper into a bowl. Whisk in the olive oil.

2. Using a funnel if necessary, transfer the dressing into a jar or bottle and add the garlic cloves and sprigs of tarragon. Put a lid or cork on the bottle or jar and leave to infuse.

3. Cut each lamb chump into 2 pieces and season well with sea salt and freshly ground black pepper. Heat a little olive oil in a heavy-based frying pan until hot and sear the lamb pieces until they are golden brown, then set aside and leave them to cool.

4. For the herb and anchovy butter: melt 20g of the butter in a small pan and cook the shallots and garlic until soft and translucent. Add a splash of wine and reduce by half, then add the chopped thyme and bay leaf and cook for a further 2 minutes. Leave to cool.

5. Put the rest of the butter into a food processor and process until it turns white and fluffy. Add the parsley, capers, gherkins, anchovies, tarragon, egg yolks and lemon juice. Process briefly to mix, then add the cooled shallot mixture and combine.

6. Put the butter on a sheet of greaseproof paper, roll up into a sausage and refrigerate until needed.

7. When ready to serve, spread the cooked lamb chumps liberally with the herb and anchovy butter and grill them gently for 6-8 minutes.

8. Shake the vinaigrette well and use the desired amount to dress the salad leaves.

9. To serve, arrange the grilled lamb on a plate and serve with dressed salad leaves and minted new potatoes.

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Serves: 6

Prep: 15 min
Cook: 25 min

Ingredients
5-6 boneless chumps Devon spring Lamb
Olive oil, for frying

For the tarragon vinaigrette

1/2 lemon, juice only
120ml white wine vinegar
1 pinch caster sugar
500ml Olive oil
2 garlic cloves, peeled and halved
3 sprigs fresh tarragon

For the herb and anchovy butter

250g unsalted Butter, diced
2 Shallots, peeled and diced
2 garlic cloves, finely chopped
1 splash White wine
1 sprig Thyme, leaves only, finely chopped
1/2 bay leaf, finely chopped
30g chopped Parsley
1 tsp chopped capers
3 gherkins, finely chopped
2 anchovy fillets, finely chopped
6 tarragon leaves, blanched and chopped
2 egg yolks
1/2 lemon, juice only