Lamb Cutlets with Anchovy and Sun-Dried Tomato Butter | Recipe | Simply Beef & Lamb
Lamb Cutlets with Anchovy and Sun-Dried Tomato Butter
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Cooking tools:
- Food processor
- Blender
- Plastic wrap
- Aluminum foil
- Grill
- Refrigerator
- Chef's knife
- Cutting board
- Can opener
- Plate
- Serving platter
Ingredients
- 8 lean lamb cutlets or 4 loin chops
- 100g unsalted butter, softened
- ½ x 50g can anchovies, drained and roughly chopped
- 1 garlic clove, peeled and finely chopped or crushed
- 25g sun-dried tomatoes in oil, drained
- 25g pinenuts, toasted
- ¼ teaspoon mild chilli powder
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