Lamb Cutlets with Anchovy and Sun-Dried Tomato Butter Lamb Cutlets with Anchovy and Sun-Dried Tomato Butter

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.

prep time
5 mins

cook time
20 minutes

serves
4 people

Ingredients

  • 8 lean lamb cutlets or 4 loin chops
  • Salt and freshly milled black pepper
  • For the Sun Dried Tomato Butter

  • :100g/4oz unsalted butter, softened
  • ½ x 50g can anchovies, drained and roughly chopped
  • 1 garlic clove, peeled and finely chopped or crushed
  • 25g/1oz sun-dried tomatoes in oil, drained
  • 25g/1oz pine nuts, toasted
  • 1.25ml/¼tsp mild chilli powder

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.

Tips:

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