‘SCOTTADITO’ CHOPS AND ANCHOVY SAUCE

I love cime di rapa. When it first comes into season, I tend to make either this recipe or orecchiette con cime di rapa. The combination of the greens and anchovy is a classic from Puglia, and with the addition of grilled lamb chops (or a grilled, marinated leg of lamb, if you prefer) you just can’t go wrong. The cime di rapa takes longer to cook than you would think, so blanch it for the same amount of time you would cabbage.

Serves 4

Ingredients l 1 rack of lamb, fat peeled off and discarded l 1kg (2lb 4oz) cime di rapa or 500g (1lb 2oz) Tenderstem broccoli l 105ml (3¾fl oz) extra-virgin olive oil l 1 garlic clove, sliced l pinch of fennel seeds, crushed in a pestle and mortar l ½ teaspoon chopped rosemary leaves l 1 x 50g (1¾oz) can of anchovies in olive oil juice of 1 lemon l sea salt and freshly ground black pepper

Method

Using a sharp knife, cut between each bone in the rack of lamb to give 8 chops. Place 1 lamb chop into a freezer bag with a few drops of water. Place the chop in the bag on a chopping board so that the eye of the meat is flat and facing upwards. Using the base of a small saucepan, bash the lamb using short, sharp bashes to evenly flatten the chop and increase its size. Repeat for the remaining chops. Wash the cime di rapa and rip off the outer leaves. Keep the tender young leaves on the stem. Bring a pan of salted water to a boil over a high heat. Add the greens, bring the water back to a boil and boil them for 5 minutes. Drain the greens in a colander then roughly chop them. Heat 1 tablespoon of the olive oil in a medium saucepan. Add half the garlic and all the crushed fennel seeds and cook for 30 seconds, then add the chopped greens and cook gently for 3 minutes. Check the seasoning and keep warm. In a pestle and mortar, crush the remaining sliced garlic with the chopped rosemary and a pinch of sea salt to form a paste. Add the anchovy fillets and work everything together until smooth. Add the lemon juice and slowly add all but 1 tablespoon of the remaining olive oil, so the sauce is emulsified. Keep to one side. Heat a griddle pan over a high heat so that it starts to smoke. Season the lamb chops with salt and pepper and the last tablespoon of olive oil. Place the chops on the griddle and cook them for 2 minutes on one side and 1 minute on the other. Transfer the chops to a warm plate to rest for 1 minute. To serve, place the cooked cime di rapa in the middle of each plate with 4 scottadito chops on top, then drizzle over the anchovy sauce.