Recipe

Anchovy, walnut & chilli sauce

by Angela Clutton

A pestle and mortar sauce for lamb, radicchio and herb salad

Using a pestle and mortar to make this sauce rather than a blender means you will get just the right rough texture, which is the perfect platform for the bold flavours here (not to mention the relative ease of washing up). Taking barely 5 mins to make, the sauce will happily keep in the fridge for 3 days or so. Great with roasted vegetables or meat dishes such as the lamb, radicchio and herb salad below.

For more on pestle and mortar sauces, read Angela’s latest blog

Ingredients

2 garlic cloves
8 anchovies in oil
80g walnut pieces
½ medium red chilli, finely chopped
½ orange
150ml good olive oil

Method

Peel the garlic cloves, quarter and put into a mortar. Add a hefty pinch of salt and pestle to a paste. Lift the anchovies out of their oil, add to the mortar and pestle again. Add the walnuts and sliced chilli and pestle still more. Mix in the juice of the orange and enough oil to get the consistency you are after. Season and serve.

To serve with lamb, radicchio and herb salad: season 4 lamb cuts of your choosing (steaks, chops or slices of neck fillet work well) and pan fry in butter. You want the lamb to be pink in the middle. Set aside to rest. Halve a radicchio, cut out its white core and chop the leaves. Toss in a mixing bowl with 3 handfuls of fresh, leafy herbs—ideally a mix of dill, mint, basil and flat leaf parsley. Season. Slice the lamb and arrange it all on a serving dish or between plates, with the sauce on the side.

Recipe: Angela Clutton
Image: Kim Lightbody