Paillard of Lamb with Witlof and Anchovy Butter

• 1 parsnip, peeled and then peeled into thin slices
• vegetable oil for deep-frying

• 60g unsalted butter, softened
• 5 anchovy fillets
• 1 tbsp chopped parsley
• squeeze of lemon juice

• 1 lamb backstrap, about 280g
• 1 tsp extra virgin olive oil
• sea salt
• freshly ground pepper

Method

For the witlof

Preheat oven to 180C. Heat butter in a heavy-based casserole with a lid. Put in witlof, turn to colour in hot butter, sprinkle on sugar and turn again to caramelise a little. Add herbs, a little pepper and the stock. Cover and cook for 30 minutes. Set aside.

For the parsnip chips

In a small heavy pot, add 5cm of vegetable oil and heat to 160C. Drop in the parsnip strips and fry until golden-brown. Lift out with a slotted spoon, drain on kitchen paper and set aside.

For the anchovy butter

Process all ingredients in a food processor and scrape into small bowl.

For the lamb

Heat a ridged grill to very hot. Lightly oil the meat and season with pepper. Cook for 2 minutes. Turn 45 degrees and cook a further 2 minutes. Turn the meat over and cook 3-4 minutes. Remove to a warm plate to rest.

To serve

Reheat witlof, turning it in the reduced stock. Place two witlof on each plate. Slice meat into four and divide between plates. Spoon a blob of anchovy butter on the meat and add a topknot of parsnip chips.

Chef: Stephanie Alexander
Photo: Marina Oliphant
Source: The Age