Grilled Lamb Cutlets

Grilled Lamb Cutlets w/ Olive, Anchovy + Caper Salsa, Crushed White Beans + Lemon + Fennel

Serves 2


olive salsa

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

butter beans

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.

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