Spiced lamb breast with winter salad

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 2–4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the spiced lamb

  • 2 garlic cloves, crushed
  • 1 fresh thyme sprig, leaves picked
  • 1 tsp white peppercorns
  • 3 salted anchovy fillets, finely chopped
  • 1 tbsp soft brown sugar
  • 1 bay leaf, crushed
  • 1 tbsp hot smoked paprika
  • 1 whole lamb breast

For the winter salad

  • 1 small fennel bulb, thinly sliced
  • 1 red chicory, thinly sliced
  • 2 calcot onions or large spring onions, thinly sliced
  • 1 castelfranco lettuce or radicchio, thinly sliced
  • 1 punterella or white chicory, thinly sliced
  • 1 handful kale, cored removed and chopped
  • 1 Braeburn apple, cored and thinly sliced
  • 4 small shallots, roasted and chopped
  • 1 thick slice day-old sourdough bread, cut into cubes and deep-fried

For the anchovy dressing

  • 1 tbsp olive oil
  • 8 salted anchovy fillets, very finely chopped
  • 3 garlic cloves, minced
  • 50ml/2fl oz double cream
  • 100g/3½oz butter, diced