Neil Perry’s Illabo Lamb dish is fabulous with Rosemary Anchovy Dressing
Illabo lamb comes from the Riverina region of Southern NSW. The lamb is only 6 to 7 weeks old and is sweet and milky to taste. It is extremely tender.
The true anchovy comes only from the Mediterranean and Southern European coastlines. These tiny fish are generally salt cured and canned in oil.
Rosemary originated in the Mediterranean region and is used extensively in the cuisines of Italy, Southern France and Spain.


  • Lamb

  • 1 Illabo lamb Approx 180g/person

  • Dressing

  • 0.5 bunch Rosemary chopped very fine

  • 6 Anchovies chopped very fine

  • 30 ml Lemons

  • 100 ml Extra Virgin Olive Oil

  • sea salt

  • Ground White pepper to taste

  • Salad

  • 0.5 bunch continental parsley roughly chopped

  • 12 Black Olives pitted

  • 10 g Capers

  • 0.5 bunch Oregano chopped


  • Lamb:

  • 1.

    Trim the lamb loin, keeping some of the fat as this is where much of the flavour lies.

  • 2.

    Season the lamb well and place on a medium char-grill.

  • 3.

    Cook for 3 to 4 minutes each side, and then rest the meat for 10 to 12 minutes. Do not cook the lamb too rare, as it will remain gelatinous. Medium to medium rare is perfect.

  • Dressing:

  • 1.

    To make the dressing, pour the extra virgin olive oil into a bowl, then add the anchovies, rosemary, a little salt, plenty of pepper and the lemon juice.

  • 2.

    Mix all together well.

  • Salad:

  • 1.

    For the salad, simply add all ingredients together.

  • 2.

    Slice the rested lamb into long thin slices, arrange on a plate and serve the dressed salad over the top. This is wonderful served with steamed potatoes drizzled with extra virgin olive oil or char-grilled vegetables.

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