"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."
Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.