Lamb Rump with Deep Fried Capers and Anchovy Aioli from Meat Manifesto by Andy Fenner
Most of us buckle before a whole leg of lamb roasted for Sunday lunch, but turn your attention to the smaller, more delicate rump as an easy weeknight meal for two. It’s a cut that invites you to...
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Cooking tools:
- Saucepan
- Slotted spoon
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Tongs
- Cutting board
- Chef's knife
- Stove
Ingredients
- 2–3 (800 g in total) lamb rumps
- ½ tsp sea salt
- 100 ml canola oil
- 1 Tblsp tinned anchovies, drained, finely chopped
- 1 egg yolk
- 100 ml olive oil
- 1 cup canola oil
- 1 garlic cloves, peeled, whole
- 2–3 sprigs thyme, destemmed
- 2 Tblsp capers, drained
- Salt, to season
- black pepper, to season
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