Name: Rib-eye with anchovy salsa verde
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6 to 8 servings
Cuisine: Main Meals
Ingredients: rib-eye roast, at room temperature 4kg,olive oil 6T,red wine vinegar 8 T,lemon, juiced 1,Italian parsley, roughly chopped 30g,coriander, roughly chopped 20 g,garlic cloves, finely chopped 6,capers, roughly chopped 100g,anchovy fillets, roughly chopped 100g

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Karoo lamb with shallot, anchovy and pomegranate dressing

Serves 4

Difficulty Easy

Prep Time As per package instructions

Cooking Time As per package instructions

Ingredients

800 g leg of lamb

For the shallot, anchovy and pomegranate dressing:

5 shallots, coarsely diced
2 cloves garlic, crushed
2 sprigs rosemary
1/3 cup olive oil
2 T honey
2 T balsamic vinegar
60 g caper berries, diced
6 anchovy fillets, chopped
2 t flat-leaf parsley, chopped
2 T pomegranate rubies

Method

Cook the lamb according to the package instructions or follow our instructions for roasting a leg of lamb. Serve drizzled with the shallot, anchovy and pomegranate dressing.

To make the shallot, anchovy and pomegranate dressing, gently fry the shallots, garlic and rosemary in the olive oil in a pan over a low heat until pale golden.

Add the honey and balsamic vinegar and reduce by two thirds. Fold in the caper berries and anchovies and fry for a further five minutes.

Remove from the heat and fold in the parsley and pomegranate rubies.

Serve with golden roast potatoes , roast onion flowers and a endive, fennel, celery and blue cheese salad

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