Lamb, anchovy and minted peas are just one of those unbeatable combos of all time. I can’t think of a better trio.
150g unsalted butter + 2 Tbs for peas
8 anchovy fillets
2 cloves garlic peeled, crushed
1/4 cup parsley leaves
2 cups frozen peas
1/4 finely torn mint leaves
2 tsp olive oil
1/4 cup chopped spring onions
1 tsp lemon zest
1 Tbs lemon juice
Salt & pepper to taste
12-18 Frenched lamb cutlets
Few sprigs rosemary
To prepare the anchovy butter, blitz all the anchovy butter ingredients in a food processor until combined.
To make the minted peas, boil in salted water (1Tbs per 1L) until tender. Drain and toss with remaining ‘minted peas’ ingredients. Keep covered so it stays warm until lamb is ready.
Season the lamb cutlets, then cook them with olive oil and rosemary in a large frypan over high heat. Do this in batches so you don’t overcrowd the pan. Adjust cooking time depending on how thick they are and how you prefer them cooked, but for a medium rare finish I’d suggest 1-2 minutes per side.
Immediately pile a few hot lamb cutlets on a mound of peas with a good dollop of the anchovy butter.
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