Lamb Cutlets with Anchovy and Sun-Dried Tomato Butter

A quick mid week supper dish using lamb chops grilled our barbecued with a homemade anchovy and sun dried tomato butter.

Method

1. 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.
2. Season the cutlets or chops and cook under a preheated moderate grill for 6-8 minutes. Turn over and cook for a further 3-4 minutes.
3. Top each of the cutlets or chops with a disc of the butter. Return to the grill and cook for another 3-4 minutes.
4. Serve with crusty bread, any meat juices from the pan and the griddled asparagus with shaved Parmesan.

Notes

If preferred use sun-dried tomato paste instead of sun-dried tomatoes.