10 to 30 mins
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small sieve over a bowl and place the ricotta in the muslin in the fridge for 24 hours
By Matt Tebbutt
From Saturday Kitchen
- 4-bone rack of lamb, fat criss-crossed
- 1 sprig rosemary
- 2 tsp unsalted butter, softened
- 1 garlic clove, smashed
- 200g/7oz purple sprouting broccoli
- 2 red finger chillies, roasted or grilled to blacken the skins
- 30g/1oz anchovies
- 250g tub ricotta, strained for 24 hours
- sea salt
- olive oil, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle.
Carefully massage the rosemary, butter and garlic into the lamb while it rests.
Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over.
Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies.
Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve.