Ploussard’s lamb and anchovy crumpet

Heat the oven to 160C/140C fan/gas 3 and season the lamb well. Heat the oil in a large, deep, ovenproof pan over a medium-high heat and brown the lamb on all sides. Pour in the wine and bring to the boil, then add the onion and three of the rosemary sprigs.

Cover the pan with a sheet of baking paper followed by a sheet of foil, then transfer to the oven and bake for 2 hrs-2 hrs 30 mins, or until the meat falls off the bone. Cool, then remove the lamb from the pan, setting aside the stock. Pick the meat off the bone and season again, then finely chop the remaining rosemary sprig and stir it through the lamb. Shape the meat into patties that are about the same width as the crumpets. Chill until needed.

For the emulsion, put the anchovies, garlic, vinegar and 1 tsp of water in a food processor, and blitz until smooth. With the motor running, slowly drizzle in the oil until everything is incorporated and emulsified – it should be the consistency of mayonnaise.

Heat the oven to 110C/90C fan/gas ½. Tip the pearl barley into a pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook until very soft – it should be overcooked. Drain, rinse under cold running water, drain again, then spread out over a baking tray lined with baking paper. Bake for 2 hrs-2 hrs 30 mins, stirring occasionally, until dried out. Heat the oil in a pan over a medium-high heat and fry the pearl barley in batches until puffed up (this will take a few seconds). Remove to kitchen paper to drain using a slotted spoon.

Put the lamb patties on a baking tray with a small ladle of the reserved stock, and cook at 210C/190C fan/gas 7 for 10 mins. Toast the crumpets, cool slightly, then spread over the anchovy emulsion and top with the lamb, puffed barley, capers and chives.