These lamb cutlets have been served to the most vehement of anti-anchovites, and they have loved this dish. The anchovies and garlic melt in to the meat and help to create a delicious crust and sauce. This is one of my signature dishes. It is a simple, yet decadent dish, and will melt in your mouth!
Ingredients & Preparation:
80g anchovy fillets in oil, drained
4-5 cloves garlic, peeled and roughly chopped
4-5 rosemary sprigs, leaves picked
2 lemons, juiced
3-4 Tablespoons extra virgin olive oil
6-10 lamb cutlets
Fresh ground black pepper
Lemon wedges to serve
Place anchovies, garlic, rosemary leaves, lemon juice and olive oil in a food processor, and pulse until roughly chopped, adding more olive oil if necessary to moisten the mixture. Season well with fresh ground black pepper.
Wrap the bones of the cutlets in aluminum foil. Place lamb in a large bowl with bones facing up, and rub pour mixture all over, making sure to coat evenly. Cover and refrigerate at least 2 hours. Remove from refrigerator about 3o minutes prior to cooking. BBQ or grill, spooning extra marinade over whilst the meat is cooking. Do not over cook.
This dish goes well with mash / green beans or cous cous as shown in the photo.
Bon Appetit!
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