Bar­be­cued lamb cut­lets with an­chovy and olive but­ter

The Australian Women's Weekly - - Scholarship -

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.

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