A delicious cut of lamb in Tomato Sauce with Anchovies, Gorgonzola Crumb, Datterino Tomatoes & Basil.
Serves: 2
Ingredients:
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1 jar crushed tomatoes
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200g Datterino tomatoes
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20g Basil
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1 jar anchovies in chilli oil
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Half packet gorgonzola
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1 packet focaccia
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Salt/pepper to taste
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Garlic 2 cloves - crushed
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1 Italian red onion – finely chopped
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3 carrots (washed, peeled and chopped)
Directions:
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Score the lamb fat with a crisscross pattern and using the oil from the anchovies rub it in and leave to marinate for 1 hour.
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Preheat the oven to 160°C.
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Heat a heavy-based pan, season the lamb with salt and pepper and brown the meat until it's coloured on all sides.
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Rub the anchovies into the lamb fat and set aside.
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Using the same pan add the onion and garlic and sauté without any colour.
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Add the crushed tomato and then fill up the jar with the same amount of water and add to the pan.
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Add the lamb to the pot and cook in the oven for 2 hours, basting the meat with the juice from time to time.
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After 90 minutes add the carrots.
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After 110 minutes add the washed basil leaves, whole washed Datterino tomatoes and place back into the oven.
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Remove the focaccia from the packet and place it in the same oven on a baking tray and cook until crispy.
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Using a food processor, blitz the focaccia and gorgonzola to form a crumb.
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Top the lamb with the crumb and turn the oven up to 180°C and cook for 3-4 minutes (keep an eye so that it doesn’t burn).
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To serve, place a centrepiece on the table.
A recipe by Chef Max Strait
Buon Appetito