For the sauce
- 2 cloves of garlic
- 8 anchovies in oil
- 80g walnut pieces
- ½ medium red chilli, finely chopped
- ½ orange
- 150ml good olive oil
For the lamb, radicchio & herb salad
- 4 lamb steaks or chops
- Butter for frying
- 1 radicchio
- 3 handfuls of fresh, leafy herbs (dill, mint, basil, flat leaf parsley)
To make the sauce, 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 four lamb steaks or chops and pan fry in butter. You want the lamb to be pink in the middle. Set aside to rest. Halve the radicchio, cut out its white core and chop the leaves. Toss in a mixing bowl with the herbs. Season. Slice the lamb and arrange it all on a serving dish or between plates, with the sauce on the side.
Image: Kim Lightbody
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