Ingredients

Ingredients

• 1 tbsp olive oil

• 1 boneless lamb loin

For the stuffing

• 1 tbsp olive oil

• 1 shallot, finely chopped

• 10 morel mushrooms, thoroughly cleaned and chopped

• 35g/1oz tinned brown anchovies

• 50g/2oz wild garlic

• salt and freshly ground black pepper

• 4 large slices white bread, crusts removed

For the broccoli

• 1 head broccoli, separated into florets

• 150ml/5fl oz milk

• 150ml/5fl oz double cream

• 1 garlic clove

• pinch salt

• 12 spears purple sprouting broccoli, trimmed

For the anchovies

• 12 white anchovies

• plain flour, for dusting

• 1 free-range egg, beaten

• 1 packet panko breadcrumbs

• vegetable oil, for deep frying

For the sauce

• 150ml/5fl oz Madeira wine

• 300ml/10½fl oz chicken stock

• knob of butter

For the new potatoes and morels

• 2 handfuls new potatoes

• knob of butter

• salt and freshly ground black pepper

• ½ tbsp olive oil

• 25g/1oz morel mushrooms (optional)

For the garnish

• 2 plum tomatoes, skins and seeds removed, flesh finely chopped

• few sprigs fresh rosemary

• few sprigs fresh thyme

Description

This Main Course, With Its Copious Amounts Of Wild Garlic And Anchovies, Is Not For The Fainthearted!

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