Ingredients
spring lamb loin, approximately 180g/6oz per person
For the dressing:
small bunch rosemary, chopped very fine
6 anchovies, chopped very fine
30ml/1fl oz lemon juice
100ml/4fl oz extra virgin olive oil, to taste
sea salt, to taste
ground white pepper, to taste
For the salad:
small bunch flat leaf parsley, roughly chopped
12 black olives, pitted
10g/½oz capers, washed
small bunch oregano, chopped
Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
Method
1. Trim the lamb loin, keeping some of the fat as this is where much of the flavour lies.
2. Season the lamb well and place under a medium grill. Cook for 3 to 4 minutes each side, and then rest the meat for 10 to 12 minutes. Do not cook the lamb too rare, as it will remain gelatinous. Medium to medium rare is perfect.
3. To make the dressing, pour the extra virgin olive oil into a bowl, then add the anchovies, rosemary, a little salt, plenty of pepper and the lemon juice. Mix all together well.
4. For the salad, simply add all ingredients together.
To serve:
Slice the rested lamb into long thin slices, arrange on a plate and serve the dressed salad over the top.
