Lamb cutlets with anchovy & sun-dried tomato butter

A great way to use up some of those ingredients left in the cupboard

• Preparation: 5 mins
• Cooking: 16 mins
• Serves: 4

What you need:

• 8 lean lamb cutlets or 4 loin chops
• Salt and freshly milled black pepper
• For the Sun-Dried Tomato Butter:
• 100g/4oz unsalted butter, softened
• 1/2 x 50g can anchovies, drained and roughly chopped
• 1 garlic clove, peeled and finely chopped or crushed
• 25g/1oz sun-dried tomatoes in oil, drained
• 25g/1oz pine nuts, toasted
• 1.25ml/1/2tsp mild chilli powder

What you do:

1. To prepare the butter; place all the ingredients in a food processor or blender and process until blended. Put the mixture on a large piece of cling film or foil and mould into a sausage shape. Chill until required.
2. Season the cutlets or chops and cook under a preheated moderate grill for 6-8 minutes. Turn over and cook for a further 3-4 minutes.
3. Top each of the cutlets or chops with a disc of the butter. Return to the grill and cook for another 3-4 minutes.
4. Serve with crusty bread, any meat juices from the pan and the griddled asparagus with shaved Parmesan.

Cook's tip:

If preferred use sun-dried tomato paste instead of sun-dried tomatoes. This butter works well on beef steaks too.

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