Ploussard’s Lamb And Anchovy Crumpet | olivemagazine
Make these epic bites from Ploussard in Clapham – they're topped with slow-cooked lamb, anchovy emulsion and barley puffs
Ingredients
- 4 crumpets
- 1 tbsp capers finely chopped
- handful of chives finely chopped
- 800g bone-in half lamb shoulder
- 1 tbsp vegetable oil
- 250ml white wine
- 1 onion halved
- 4 rosemary sprigs
- 50g tinned anchovies drained
- 1 garlic clove grated
- ½ tsp red wine vinegar
- 30ml vegetable oil
- 25g pearl barley rinsed
- 40ml vegetable oil
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