Serves 2

Time 30 mins

Ingredients:

 2 lamb backstraps (trimmed) pre-order these with our team online@provenacenbutcher.com or speak to the team at your local store

Olive oil

sea salt

freshly ground black pepper

small radicchio, leaves separated

anchovy fillets

small garlic clove

muscatel vinegar

4 tbsp good olive oil

Method

Rub the lamb tenderloins with olive oil, sea salt, and freshly ground black pepper. Let them rest at room temperature for 15 minutes.

Heat a grill pan or skillet over medium-high heat. Sear the tenderloins for 4-6 minutes per side for medium. Remove from heat, cover loosely with foil, and let rest for 5 minutes.

Toss the radicchio leaves with a drizzle of olive oil and a pinch of salt. Grill or sear quickly until just wilted and slightly charred.

Finely mince the anchovy fillets and garlic. Whisk together with muscatel vinegar, 4 tbsp of good olive oil, and a pinch of black pepper until emulsified.

Slice the rested lamb thinly. Arrange over the radicchio and drizzle with the anchovy dressing. Serve immediately.

Chef's note

While the lamb rests, prepare the dressing to maximise efficiency.

Swap muscatel vinegar with sherry or white wine vinegar for a similar tang. if anchovies aren’t your thing, use capers for a briny punch.

For extra flavour, marinate the lamb with olive oil, garlic, and rosemary for an hour before cooking. Use pre-washed mixed greens if radicchio isn’t available to save prep time.