Lamb cutlets with anchovy and sun-dried tomato butter
Serves 4
Ingredients
- 8 lean lamb cutlets or 4 loin chops
- salt and freshly milled black pepper
- for the sun-dried tomato butter
- 100g unsalted butter, softened
- ½ x 50g can anchovies, drained and roughly chopped
- 1 garlic clove, peeled and finely chopped or crushed
- 25g sun-dried tomatoes in oil, drained
- 25g pine nuts, toasted
- ¼ tsp mild chilli powder
Method
- To prepare the butter, place all the ingredients in a food processor or blender and process until blended. Put the mixture on a large piece of cling film or foil and mould into a sausage shape. Chill until required.
- Season the cutlets or chops and cook under a preheated moderate grill for 6-8 mins. Turn over and cook for a further 3-4 mins. Top each of the cutlets or chops with a disc of the butter. Return to the grill and cook for another 3-4 mins. Serve with crusty bread, any meat juices from the pan and the accompaniments of your choice.
