Quick Roast Lamb with Anchovies & Rosemary, Cannellini Tzatziki, Polenta and Parmesan Crisp
Serves 4
For Cannellini Tzatziki,
1 cup dried Cannellini beans, soaked in cold water 8 hours or overnight
1-2 medium cucumbers, diced 1 cm size
2 garlic cloves, minced
1 cup greek yoghurt
1-2 ts salt
1-2 ts sugar
1 ts dried greek oregano
1/2 lime juice
4 Tbs extra-virgin olive oil
1 inch strip lime zest, minced
white pepper
1. In a saucepan, boil soaked beans until tender to bite but not mushy. Strain and cool.
2. In a bowl, mix yoghurt, salt, sugar, oregano, lime juice, zest, extra-virgin olive oil, garlic and white pepper. Taste. Mix in beans and cucumber. Chill in fridge for 1-3 hours.
For Parmesan polenta,
3 cups polenta
4 cups water
4 cups milk
1 cup parmesan, grated
2 Tbs sugar
salt & white pepper
1. In a saucepan, boil water with sugar and 1 Tbs salt. Add in
polenta. Mix until thick. Add in milk. Keep boil in low heat and continuously stirring. When the mixture is as thick as melted chocolate, stir in parmesan. Season with white pepper and salt.
For Parmesan Crisp,
3 cups parmesan, grated
1. Heat oven to 200celcius.
2. In a large baking tray, line a non-stick cooking paper. Spread grated parmesan over the tray. Roast until slightly golden. Cool and break to serving pieces.
And the Lamb,
8 lamb chops
8 Italian salted anchovies
a small bunch rosemary
8 garlic cloves, smashed (skin intact)
1-2 lime juice
3 Tbs butter
salt & pepper
1. Heat oven to 200celcius. Season lamb chops with salt and pepper.
2. In a smoking hot pan-skillet, add in lamb chops. Grill for 1-2 minute each side.
3. Remove grilled lamb to a large baking tray. Deglaze pan-skillet with butter. Pour the butter over lamb. Top the lamb with garlic and anchovy, one for each. Sprinkle
over rosemary. Roast in oven for 3-6 minutes.
4. Drizzle lime juice over the lamb and spoon the butter juice to top of roast lamb. Rest for 2-4 minutes.
5. Plate the dish. Serve!
This recipe plays with the gamey pungent aroma of lamb with sharp notes of parmesan and anchovies. The fattiness is tamed down with the tzatziki and also a little addition of sweet milky polenta to round up the whole dish.
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