GRILLED LAMB CUT­LETS WITH AN­CHOVY, OLIVE AND CA­PER BUT­TER, SERVED WITH BUT­TERED COURGETTES

Sunday Independent (Ireland) - Life - - APPETITES -

Serves 4.

For the an­chovy, olive and ca­per but­ter, you will need:

125g (4 ½ oz) but­ter, soft­ened 4 tinned or jarred an­chovy fil­lets, chopped 10 small ca­pers, chopped 6 black olives, pit­ted and chopped 1 ta­ble­spoon chopped pars­ley A squeeze of lemon juice

For the lamb, you will need:

12 lamb cut­lets (to serve three per per­son) 2 ta­ble­spoons olive oil Sea salt flakes and freshly ground pep­per

For the but­tered courgettes, you will need:

2 medium or 4 small courgettes 25g (1oz) but­ter, or 2 ta­ble­spoons olive oil Sea salt and freshly ground pep­per First make the an­chovy, olive and ca­per but­ter. In a bowl, mix to­gether the soft­ened but­ter with the chopped an­chovy fil­lets, the chopped ca­pers, the chopped olives, the chopped pars­ley and the lemon juice. Trans­fer the mix­ture to a

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