Lamb With Fried Bread
Hard-seared lamb leg steaks with crisp milk-soaked fried bread and a chunky anchovy, caper, garlic, and parsley vinaigrette.
Ingredients
Method
Score through the edges of each lamb steak to stop it buckling as it cooks. Season generously with salt and plenty of black pepper.
Heat a pan until very hot, then add olive oil. Add the lamb steaks and the lightly crushed, unpeeled garlic cloves. Sear hard on both sides until well coloured.
Hold the lamb fat-side down with tongs to render the fat. Tilt the pan and baste the lamb with the garlicky oil. Remove the lamb and leave it to rest.
Dice the firm day-old bread into chunky croutons. Season, add a splash of milk, and let it soak briefly.
Make the dressing by crushing the cooked garlic from the pan with the anchovies and capers into a rough paste. Mix in Dijon mustard, red wine vinegar, extra virgin olive oil, and fresh parsley. It should be a chunky vinaigrette.
Heat more olive oil in a pan. Gently squeeze excess milk from the bread, keeping it slightly moist, then fry until golden and crisp outside. Drain on kitchen paper.
To serve, spread some vinaigrette on the plate, add the fried bread, place the rested lamb on top, then spoon over more dressing and any tasty resting juices or scraps.