Rack of lamb with purple sprouting broccoli, chilli and anchovy

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

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

Ingredients

  • 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