The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Lamb with capers and anchovies

This modern lamb dish is a real flavour hit.

You'll need

2 kg lamb bones 60 ml (¼ cup) olive oil, plus extra for brushing 1 onion, finely chopped 1 clove of garlic, finely chopped 1 tbsp finely chopped thyme 2 tbsp salted capers, rinsed and drained 16 anchovy fillets 2 (350gm-400gm each) lamb backstraps, fat on (see note) 1 bunch of chicory, picked and washed


  • 01
  • Preheat oven to 180C. Place bones in a roasting tray and roast until deep brown and aromatic (15-20 minutes), then transfer to a saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to low-medium and simmer until reduced to one-tenth (about 45 minutes). Set aside.
  • 02
  • Meanwhile, heat half the olive oil in a saucepan over medium heat, add onion and garlic and cook until very soft (5-7 minutes). Add thyme, stir to combine and set aside to cool completely. Transfer to a mortar, add capers and anchovies and, using a pestle, pound to a coarse paste. Season to taste with freshly ground black pepper.
  • 03
  • Trim fat from each backstrap in a single piece and reserve, then trim sinew from fat and discard. Spread anchovy mixture over backstraps, place fat on top of lamb and tie at intervals using kitchen string to secure. Brush lamb lightly with oil. Heat a frying pan over medium heat, add lamb, fat-side down, and cook until golden and fat has rendered (10-12 minutes), turn and cook for another 3-4 minutes for medium. Cover with foil and rest for 10 minutes, then thickly slice.
  • 04
  • Meanwhile, heat remaining oil in a frying pan over medium-high heat, add chicory and sauté until just wilted (2-3 minutes). Serve chicory with lamb, drizzled with reduced sauce.

Note Backstraps are often sold de-nuded, that is with all the fat trimmed off. You may need to order backstraps with fat on in advance.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Robust red malbec.

Featured in

Mar 2008

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.