Feast all weekend: Rack of lamb with charred broccoli, ricotta, grilled chilli & anchovy

Ricotta is a delicious and versatile food that I can eat all day. Westcombe Dairy in Somerset makes a fantastic one, and it’s well worth seeking out on its website (westcombedairy.com). Ricotta should be drained the night before.


8-bone lamb rack

1 rosemary sprig

Butter 10g

1 Garlic clove, cut into pieces, left intact, and smashed

Sea salt and freshly ground black pepper


Purple sprouting broccoli, 230g

Two red fingers chilies, grill on high heat until the skin is blackened

250g tub of good-quality Ricotta. Drain in a lined colander with muslin for 24 hours.

Drained 30g of the finest quality anchovies.

2 tbsp olive oil

  • Pre-heat the oven at 220C/200C fan/gas 7. Salt the lamb rack with sea salt. Over high heat, heat a heavy-based ovenproof frying pan. Heat the oil in a large frying pan. Once it is hot, heat the lamb rack. Flip the lamb rack over fat side up and bake for approximately 10 minutes.
  • The pan should be taken out of the oven. Once the pan is hot, place the butter, rosemary and smashed garlic cloves into it. Allow the pan to cool for 10 minutes. Serve the sauce in the same pan.
  • Make the broccoli, ricotta and grilled chillies while the lamb bakes. Place the lamb in a large frying pan on high heat. Once the broccoli is hot, place the purple sprouting broccoli in a frying pan. Cover the pan with a thick pan and let the broccoli blister. It will take approximately 5 minutes.
  • Take out the skins that are hard from the blackened chillies. Take the skins out of the seeds and make long strands.
  • Cut the lamb rack into 8 pieces. The ricotta can be broken up into small pieces and served with the charred brocolli. Sprinkle the olive oil over all meat juices and serve.