Crispy Lamb, Anchovy Dressing & Pickled Red Onions

Serves 4 (with leftover onions & dressing)


800g Lamb Breast (usually comes rolled or tied by butcher)

2 garlic cloves

Sprig of rosemary

Olive oil


Pickled Red Onions

1kg red onions, peeled and thinly sliced

large pinches salt & pepper

2 heaped tablespoons demerara sugar

80ml red wine vinegar



1 tbsp mini capers, chopped

1 tbsp chopped anchovies

1 tbsp chopped parsley

1 shallot, finely chopped

6 tbsp mayonnaise

1 lemon


Lamb Breast (cook the day before for best results)

Season well on outside with salt and pepper. Place in a lightly greased roasting tray and lightly oil, add 2 lightly crushed garlic cloves and a sprig of rosemary to tray. Cover with a bit of greaseproof paper to stop it sticking to the foil. cover with foil and seal tightly. cook at 170 degrees for 3 hours. allow to cool then remove string, wrap tightly in clingfilm and keep in fridge overnight.

To serve, slice into 1cm rounds and put these under a medium-hot grill to crisp up.


Dressing: Add all the ingredients except the lemon and mix well. squeeze in lemon to taste.


Onions: mix all ingredients together and leave for at least 3 hours (or day before when  roasting the lamb). Clingfilm and shake regularly over first couple of hours.


Dress some baby gem lightly in olive oil, griddle then place slices of the lamb on top and drizzle the anchovy dressing over. top with the pickled red onions and some sliced radishes (added optional extra)