2 kglamb bones60 ml (¼ cup)olive oil, plus extra for brushing1onion, finely chopped1clove of garlic, finely chopped 1 tbspfinely chopped thyme2 tbspsalted capers, rinsed and drained16anchovy fillets2(350gm-400gm each) lamb backstraps, fat on (see note)1bunch of chicory, picked and washed
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.
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.
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.
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.