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.
- 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.