Braised cima di rape with lamb ‘scottadito’ chops and anchovy sauce
www.greatbritishfoodawards.com
Begin by peeling the fat off the rack of lamb. With a sharp knife, cut between each bone so you have 8 lamb chops. Take a freezer bag and place the lamb chop...
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Cooking tools:
- Mortar and pestle
- Griddle
- Chef's knife
- Cutting board
- Zip-top bag
- Saucepan
- Pot
- Colander
- Stove
- Plate
Ingredients
- 1 rack of lamb
- 1 kg cima di rape or 500g tender stem broccoli
- 1 clove garlic
- 1 small tin of anchovies in olive oil (50g)
- 1 unwaxed lemon
- 3 tbsp olive oil
- 1/2 tsp of chopped rosemary
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