Lamb Cannon & Mache Lettuce Salad with Anchovy Dressing

Name: Lamb Cannon & Mache Lettuce Salad with Anchovy Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 cannon (approx 250g) lamb; 1 sprig rosemary; Zest of half a lemon in strips; 150g lamb's lettuce; 2 red chicory, leaves separated; 100g green beans; 6 anchovy fillets; 3 tablespoons lemon juice; 1 clove garlic; 6 tablespoons olive oil

Drogo

Servings

Prep Time

10 minutes

Cook Time

30 minutes

This lamb cannon recipe is a fresh and elegant way to enjoy one of the most tender and lean cuts of lamb. Perfect for spring and lighter dining, the lamb is served just pink in the centre and carved into delicate, soft slices. Paired with tender mâche and crisp chicory, this lambs lettuce salad offers a beautiful contrast of textures, while the naturally rich flavour of the lamb adds substance to an otherwise light and refreshing dish.

The savoury anchovy dressing brings depth without overpowering the delicate flavours of the salad. The anchovy provides a subtle umami character rather than a strongly fishy taste, making it an excellent accompaniment to cannon of lamb. With its combination of tender meat, fresh greens and crisp chicory, this mache lettuce salad makes an impressive lamb salad for a spring lunch, elegant starter or light dinner.

Lamb Cannon & Mache Lettuce Salad with Anchovy Dressing

Ingredients

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1 cannon (approx 250g) lamb
1 sprig rosemary
Zest of half a lemon in strips
150g lamb's lettuce
2 red chicory, leaves separated
100g green beans
6 anchovy fillets
3 tablespoons lemon juice
1 clove garlic
6 tablespoons olive oil

Directions

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Preheat the oven to 200C.
Heat an oven proof frying pan or skillet and add a splash of oil. Season the lamb filets with salt and sear all over until golden brown.
Transfer to the oven and cook for around 7-8 minutes.
Remove and allow to rest.
Cook the beans in boiling salted water for a few minutes, then drain and refresh under cold water.
Mush the anchovies and garlic to a paste in a pestle and mortar. Add them to a clean jar or bowl with the lemon juice, olive oil and some pepper, and whisk or shake to combine.
Combine the lamb’s lettuce, chicory and beans in a bowl, and pour in some of the dressing to coat.
Divide between plates or serve on a platter, topping with the sliced lamb and more of the dressing.