Barbecued lamb cutlets with anchovy and olive butter
SERVES 4 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION & STANDING TIME) 12 (800g) spring lamb cutlets 2 tablespoons extra virgin olive oil 2 tablespoons rosemary leaves ANCHOVY AND OLIVE BUTTER 2 anchovies, chopped finely
½ cup (75g) Kalamata olives, pitted, chopped finely
75g soft unsalted butter, softened 1 ANCHOVY AND OLIVE BUTTER: Combine all ingredients in small bowl. Spoon butter mixture onto a piece of plastic wrap; form into a log. Refrigerate for 1 hour or until firm.
2 Place cutlets into a dish; drizzle with oil. Sprinkle with rosemary and season with sea salt. Stand for 10 minutes.
3 Meanwhile, preheat a barbecue or grill pan over a high heat. Barbecue cutlets for 3 minutes each side for medium rare (or longer to your liking). Transfer to a warmed plate.
4 Cut the butter into think slices; serve on cutlets. Butter suitable to freeze. Not suitable to microwave.