- 40 gm lardo, coarsely chopped (see note)
- 5 garlic cloves, crushed
- 2 tbsp rosemary
- 4 spatchcock (500gm each), butterflied
- 60 ml olive oil (¼ cup)
- 12 figs, halved
- 2 bunches rocket, trimmed
- 200 gm green Sicilian olives, cheeks cut off pits
- 80 ml extra-virgin olive oil (1/3 cup)
- 60 ml aged balsamic vinegar (¼ cup)
- 1Preheat 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.
- 2Heat 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).
- 3Meanwhile, 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 lard. This recipe is from the March 2013 issue of Australian Gourmet Traveller.