Lamb cutlets with anchovy and sun-dried tomato butter (Serves 4)
Prep Time: 5 minutes; Cook Time: 20 minutes
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 minutes. Turn over and cook for a further 3-4 minutes.
Top each of the cutlets or chops with a disc of the butter. Return to the grill and cook for another 3-4 minutes.
Serve with crusty bread, any meat juices from the pan and the griddled asparagus with shaved Parmesan.
NOTE: If preferred use sun-dried tomato paste instead of sun-dried tomatoes.