sanz Lambwith ed bred recipe - Channel food Lamb with fried bread recipe Share Tweet By Gordon Ramsay from Gordon Ramsay's Ultimate Cookery Course ‘An impressive dinner party dish of lamb steaks, crispy croutons and a salty anchovy dressing from Gordon Ramsay's Ultimate Cookery Course Serves 2 Ingredients © 2 lamb leg steaks © Olive oil, for frying © 2 cloves garlic, skin on, bashed 200g crunchy white bread roll, cut into chunks © 3-4 tbsp milk wa channel com/Aood/ recipes chels/gordontamsay/lamb-with-ed: nead-edpe?pint=tue 1ssanz Lambwith ed bred recipe - Channel food For the anchovy dressing 25g anchovies preserved in olive oil 1 tbsp capers 1h tsp Dijon mustard 2 tbsp red wine vinegar, or to taste Extra virgin olive oil Small bunch of parsley, leaves roughly chopped Method . Make small cuts into each edge of the lamb steaks to prevent them curling up while cooking. Season well with salt and pepper (lamb needs a lot of pepper), pushing the seasoning into the meat. (This will be much easier if the meat has been taken out of the fridge earlier and allowed to come up to room temperature.) Heat a frying pan until hot and add a little oil. When it’s hot, add the lamb and the garlic. Colour the lamb for 2%4-3 minutes on each side until golden brown, basting with the oil as you cook and turning the garlic regularly to ensure that it doesn’t burn. Remove the meat from the pan and leave to rest, pouring over any pan juices and reserving the garlic. ‘Meanwhile, season the chunks of bread with salt and pepper. Soak in the milk, tossing the bread to help it soak evenly. (The milk will give it a rich creamy texture, almost like French toast.) Set aside. ‘Make the dressing by placing the reserved garlic in a mortar with the anchovies and capers, grinding until smooth. Stir in the mustard, vinegar and enough oil to bring it to a thick dressing consistency. Add the parsley to the mortar and mix well with a spoon. Taste and adjust the seasoning as necessary Heat a little olive oil in a clean frying pan over medium heat. Squeeze out any excess milk from the bread, then fry it with some extra seasoning for 4-5 minutes, turning it regularly until it’s golden on all sides. Remove and drain on kitchen paper. To serve, spoon the dressing onto serving plates, scatter over half the croutons and place the lamb steaks on top. Finish with the remaining croutons and a little extra dressing. Serve immediately. More Gordon Ramsay recipes ‘awns with sweet pepper sauce recipe wa channel com/Aood/ recipes chels/gordontamsay/lamb-with-ed: nead-edpe?pint=tue 28