1 whole rack of lamb
½ a white or Hispi cabbage ( cut into 2 ¼ wedges)
1 small head of broccoli
250 ml chicken stock
3 tinned anchovy fillets (drained)
10g rosemary leaves
100 ml of extra virgin olive oil
Start by making the rosemary and anchovy dressing, this can be done in a coffee/ spice grinder or a pestle and mortar. Add the rosemary leaves to the grinder, the anchovy fillets, the oil, a small pinch of salt and the juice of half a lemon and blend until you get a nice smooth dressing. If doing in a pestle and mortar start by crushing the rosemary leaves bit by bit with a little salt and then add the rest gradually.
Preheat the oven to 180deg C.
Next blanch the kale and broccoli in salted boiling water, cook for 1-2 mins , put into ice cold water drain - keep to one side.
Put a medium size pan on a medium high heat and season the lamb rack all over with salt and pepper. Sear, fat side down to render out some of the fat, keep searing for 2-3 mins on the fat side, then sear all round the rack to get colour before putting on a baking tray and transferring to the oven and cook for 20-25 mins or until the core temp is 58 degrees C.
While the lamb is cooking take the same pan you cooked the lamb in and place it back on a medium high heat, add the butter. When the butter is foaming add the white cabbage. Once the cabbage is coloured on all sides and golden, pour in the chicken stock. Cover loosely with greaseproof paper and cook on a medium heat either in the oven or on the stove.
When the cabbage is almost cooked (check by piercing the core with a knife, if it goes in easily, then it’s done), add the kale and the broccoli and season with salt pepper and a little of the leftover lemon juice. The stock should be mostly reduce by now. Coat all the vegetables in the stock.
Once the lamb is cooked to your liking, remove from the oven and rest for 5-7 mins.
To serve, slice the lamb into cutlets and add to the plate, add ¼ wedge of cabbage, some of the greens and then dress with the rosemary and anchovy dressing.