- 50g unsalted butter
- 6 anchovy fillets
- 2 garlic cloves, finely chopped
- 500g spring greens, washed and shredded
- 1 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g finely grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 30g hazelnuts, toasted and roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.