Lamb cutlets are meat from between the rib bones and are a great choice of cut for pan frying or grilling. This lamb dinner grills the lamb cutlets for five minutes on each side to get the meat really tender. Lamb is a great source of protein and vitamin B. It’s also a great source of zinc and phosphorous.
Served with a caper and anchovy sauce, really compliments the flavour of the lamb and is super easy to mix up in a flash. All you need is a pestle and mortar to be able to mix up the anchovies and lemon juice into a tasty sauce.
Anchovies are a great source of omega-3 fatty acids and give off a great salty fishy flavour when combined into a sauce.
This lamb recipe makes enough to serve two people, but you can easily double the recipe if you’re planning on serving more.
HOW TO MAKE LAMB CUTLETS WITH ANCHOVY AND CAPER SAUCE
- 6 trimmed lamb cutlets
- caperberries, to serve
for the sauce:
- juice ½ lemon
- 3tbsp olive oil
- ½ tin anchovies in olive oil, drained
- 2tsp small capers (non-pareilles)
For the sauce, it's best to use a pestle and mortar. Put the lemon juice, olive oil and anchovies into the mortar. Give it a really good bash, but don't pummel it to a purée. Add the capers. You won't need any salt, but add a grinding of black pepper.
Heat the grill to high, then grill the cutlets for 5 minutes on each side, depending on their thickness.
Top Tip for making Grilled Lamb Cutlets with Anchovy and Caper Sauce
Mix together cooked new potatoes with double-podded broad beans. Stack up 3 cutlets per person and drizzle over some sauce. Garnish with the caperberries and serve the rest of the sauce in little dishes on each plate.
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