Grilled Lamb Cutlets w/ Olive, Anchovy + Caper Salsa, Crushed White Beans + Lemon + Fennel
2 tbsp raisins, roughly chopped
¼ cup pitted kalamata olives, roughly chopped
2 tbsp tiny capers
5 anchovy fillets, roughly chopped
Zest 1 lemon
1 clove garlic, finely chopped
½ cup flat parsley, roughly chopped
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
Flake salt, fresh ground black pepper
1 tin butter beans, drained
3 tbsp extra virgin olive oil
1 clove garlic finely grated
Juice 1 lemon
Salt, fresh ground black pepper
¼ cup fennel, finely diced
2 tbsp sliced shallots
2 tbsp flat leaf parsley, finely chopped
6-8 lamb cutlets
1 tbsp olive oil
In a bowl, combine all the salsa ingredients, season to taste with salt & pepper. Set aside.
Place the butterbeans into a blender or small food processor & blend to a chunky puree.
Fold through the fennel, shallots & parsley & season with salt & pepper.
Remove the lamb cutlets form the fridge 30 minutes before cooking.
Preheat a grill on high. Season the lamb cutlets with salt & pepper a toss with olive oil.
Depending on your preference, grill the cutlets for approx. 2 minutes on each side - this will give you medium-rare cutlets. Depending on your preference, cook for less or more time for desired doneness.
Rest the lamb for 2 minutes before serving.
Spoon the salsa over the grilled lamb and dollop the beans on the side.
Serve with a wedge of lemon and a big smile.