Nigel Slater’s grilled lamb made with anch fish sauce


Season 350 grams of fil fillet with salt and pepper. Heat 2 tablespoons olive oil in a saucepan over high heat, then low in lamb. Let the meat color below, then turn and brown the other side.
Remove the pan, cover and place for 20 minutes. Boil a pot of water. Wash and trim 140 grams of rainbow beets. When the water boils, put in the beets, cook for 2 or 3 minutes in a short time, then remove the leaves and immerse them in ice water.
In a small pot, melt 70 grams of butter. Finely chop 4 anch fish slices and add the butter. Chop 2 tablespoons lemon

Thyme, and then add the butter. Warm the butter, then drain the beet, add in the pan, and turn over the leaves of the anch fish butter. Lift the leaves up onto two warm plates. Roll the lamb in the remaining pan and cut into eight thick slices. Eat with beets, and add a little salt and pepper if you like. Enough service 2.
The trick
Brown and full rest, the lamb here will be rare, completely pink. If you like it better, then put it in a pan and heat it down a couple of times, five minutes. The Browning should be thorough and uniform. I like the fact that I’m a bit charred here and there, in contrast to the pink interior.
Rosemary leaves, minced, make a perfect seasoning for mutton. Include them, not like thyme. Before adding the herb, add a little garlic to the butter, and cut into thin, paper-thin cloves.


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