Lamb Backstrap Recipe with Rosemary, Black Pepper & Artichoke Salad

Ingredients

• 1 lamb backstrap, cap on if possible
• 2 brown onions, peeled
• 1 bunch fresh rosemary, washed
• 1 tbsp freshly cracked black pepper
• Flake salt, to taste
• Canola oil
• 1 tin best-quality anchovies
• 1 head garlic, peeled
• 100ml canola oil
• 200g good-quality unsalted butter, softened
• 1 head radicchio, leaves separated
• 1 head witlof, leaves separated
• 1 jar marinated artichoke hearts in oil, drained & halved
• 4 radishes, thinly sliced
• 8 anchovy fillets
• 2 cloves garlic
• 2 egg yolks
• Juice of 1 lemon
• 150ml extra virgin olive oil
• 150ml vegetable oil
• 1 handful flat-leaf parsley, chopped
• 2 tbsp balsamic vinegar