Lamb tagliata with broccolini and anchovy and chilli butter

Step 1

For the anchovy and chilli butter, combine all the ingredients in a bowl. Place a 30cm-long piece of plastic wrap on a work surface and top with butter. Form into a log, then roll up plastic wrap and twist ends to secure. Chill until firm.

Step 2

Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb, then in batches, cook, turning, for 6 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.

Step 3

Heat remaining 2 tbs oil in a large frypan over medium heat. Add the garlic, chili and anchovy, and cook for 1-2 minutes until fragrant. Add 2/3 cup (165ml) water and bring to a simmer. Add the broccolini, and cook for 3-5 minutes until broccolini is tender. Remove from heat.

Step 4

Cut the butter into 1cm-thick slices. Thinly slice the lamb on an angle and serve with broccolini, butter, parsley and any resting juice.