Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Remove lamb rump from vacuum bag and bring to room temperature.
Finely chop garlic and pluck rosemary leaves. Then break anchovies into four pieces.
Diamond score fat end of lamb rump. Poke holes and insert garlic cloves and rosemary.
Nick’s Tip – Use woody rosemary and large cuts of garlic to stick into the holes.
Add salt & pepper each side. Grill on the pan from skin side first for 2 mins. Then turn 90 degree (Skin Side) to get cross affect. Turn after 3-4 mins and then move into oven.
Oven temperature 180 degree for 6 mins. Rest on cold plate for 8 mins.
Dress with olive oil and lemon juice.
Nick recommends to serve with chargrilled aubergine and couscous.