Ingredients
- Title:For the witlof
- 4 witlof
- 20g butter
- 1 tsp sugar
- 1 bay leaf
- thyme or rosemary sprig
- freshly ground pepper
- 1 cup stock (preferably lamb or veal )
- Title:For the parsnip chips
- 1 parsnip, peeled and then peeled into thin slices
- vegetable oil for deep-frying
- Title:For the anchovy butter
- 60g unsalted butter, softened
- 5 anchovy fillets
- 1 tbsp chopped parsley
- squeeze of lemon juice
- Title:For the lamb
- 1 lamb backstrap, about 280g
- 1 tsp extra virgin olive oil
- sea salt
- freshly ground pepper
Method
For the witlof
Preheat oven to 180C. Heat butter in a heavy-based casserole with a lid. Put in witlof, turn to colour in hot butter, sprinkle on sugar and turn again to caramelise a little. Add herbs, a little pepper and the stock. Cover and cook for 30 minutes. Set aside.
For the parsnip chips: In a small heavy pot, add 5cm of vegetable oil and heat to 160C. Drop in the parsnip strips and fry until golden-brown. Lift out with a slotted spoon, drain on kitchen paper and set aside.
For the anchovy butter: Process all ingredients in a food processor and scrape into small bowl.
For the lamb
Heat a ridged grill to very hot. Lightly oil the meat and season with pepper. Cook for 2 minutes. Turn 45 degrees and cook a further 2 minutes. Turn the meat over and cook 3-4 minutes. Remove to a warm plate to rest.
To serve
Reheat witlof, turning it in the reduced stock. Place two witlof on each plate. Slice meat into four and divide between plates. Spoon a blob of anchovy butter on the meat and add a topknot of parsnip chips.
