40 gmlardo, coarsely chopped (see note)5garlic cloves, crushed2 tbsprosemaryFinelygrated rind of 1 lemon4spatchcock (500gm each), butterflied60 ml (¼ cup)olive oil12figs, halved2 bunchesrocket, trimmed200 gmgreen Sicilian olives, cheeks cut off pits80 ml (1/3 cup)extra-virgin olive oil60 ml (¼ cup)aged balsamic vinegar
Preheat oven to 180C. Pound lardo, garlic, rosemary, lemon rind and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste. Set aside.
Heat a large char-grill pan over medium heat. Drizzle spatchcock with oil, season to taste and grill, turning once, until golden (4-5 minutes each side). Transfer to an oven tray lined with baking paper, top with lardo mixture and roast until cooked through (10-15 minutes). Set aside to rest (5 minutes).
Meanwhile, combine figs, rocket and olives in a large bowl. Whisk together oil and vinegar, season to taste, drizzle over salad and toss to combine. Serve with spatchcock, drizzled with pan juices.
Note Lardo is a cured pork back fat available from select
butchers and delicatessens. If it's unavailable, substitute
This recipe is from the March 2013 issue of Australian Gourmet