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Julie Biuso's lamb cutlets recipe - 15 March


Lamb cutlets with grilled red peppers

Lamb cutlets with grilled red peppers

Serves 6
Time to prep 15 minutes
Time to cook 15 minutes

Grilled peppers add plenty of flavour to salads, and are also good as a topping for bruschetta or panini. Barbecue a batch of them, then peel, halve and deseed as described in the recipe, transfer them to a container, drizzle with extra virgin olive oil and cover with a lid. They'll keep for 3-4 days in the refrigerator.

2 red peppers (capsicums)
2 large anchovy fillets packed in olive oil
1 tbsp extra virgin olive oil
1 large clove garlic, peeled and chopped
1 tsp finely chopped marjoram
1 tiny dried bird's eye chilli, crushed
24 small well-trimmed lamb cutlets
3 tbsp olive oil, plus extra for hot plate
1/2 tsp freshly ground black pepper
Salt
2 tbsp finely chopped flat-leaf parsley
1 tsp red wine vinegar


1.  Grill whole peppers over a gas flame, or on a barbecue grill rack, until charred. Transfer to a plate, drape with a paper towel and leave to cool. Peel off blackened skin, remove cores and seeds and dice flesh; reserve all the juices.

2.  Mash anchovies to a paste in a small frying pan over a very gentle heat with the extra virgin olive oil, garlic, marjoram and chilli; this can be prepared an hour or so in advance.

3. Put lamb in a dish and pour over olive oil. Grind on pepper. Cook for a few minutes each side on a preheated lightly oiled barbecue hot plate over medium-high heat. Don't overcook; the cutlets should be nice and pink inside. Transfer cutlets to a plate and sprinkle them with salt. Drain briefly before serving. Alternatively, cook cutlets in batches in a little oil in a hot ridged grill pan over medium heat.

4. When the cutlets are nearly done, gently reheat the anchovy mixture; don't let the anchovies fry or they will stiffen. Stir in parsley, vinegar and red pepper juices.

5. Put peppers on a serving plate and arrange cutlets around or on top, spoon over dressing and serve.


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