Shortloin of lamb with anchovy butter

Tam West

Shortloin or backstrap of lamb is one of the premium cuts of lamb. You can eat the whole thing, and it is quick to cook. Many years ago I was shown how to open out the loin, flatten and then grill. This is pretty much the only way I have cooked it since. Look for the Quality Mark when buying lamb.

Anchovy butter

50 g	Butter, softened
2	Anchovies
1 small	Lemon, zest and juice

Lamb

2	Lamb shortloin, about 500g, trimmed of silver skin (Main)
1 Tbsp	Olive oil

Directions

1. For the anchovy butter, mash ingredients together until well combined. Season with freshly ground black pepper and set aside until ready to use.
2. For the lamb, heat barbecue grill or chargrill pan until hot.
3. Using a sharp knife, slice lengthwise through the middle of the lamb, but not quite through. Open out and cover with plastic wrap or paper. Pound each piece a little with the end of your rolling pin. This is to ensure the meat is the same thickness (about 5mm).
4. Rub lamb with olive oil and season with freshly ground black pepper. Place on the hot grill and grill for 2 minutes on each side. Remove to a plate and season with salt. Place a dollop of butter on the meat, cover loosely with foil and leave to rest for 5 minutes before slicing and serving.
5. Serve with a salad of steamed green beans, sugar snaps and a colourful mix of cherry tomatoes. Dress with a vinaigrette to which you have added 1 finely chopped shallot.