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Lamb Recipes

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.

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