It is such a quick and easy recipe it has become one of our favourites for summer barbecues. It’s great with fried potatoes or crusty focaccia and salad.

INGREDIENTS

12 lamb cutlets
3 tablespoons extra-virgin olive oil
3 garlic cloves, lightly crushed
2 sprigs rosemary
salt and freshly ground black pepper

For the dressing

6 anchovy fillets in oil
1 large garlic clove
handful parsley
generous twist freshly ground black pepper
6-8 tablespoons extra-virgin olive oil

METHOD

Start by preparing the lamb. Marinate it in a plastic food bag with the olive oil, garlic, rosemary and seasoning for at least 1 hour and up to a day in the fridge.
To make the dressing, finely chop the anchovies, garlic and parsley together on a chopping board. Scrape into a bowl and stir in the black pepper and olive oil a li
ttle at a time to obtain a thick sauce.
Cook the lamb to your liking on a grill or barbecue. Transfer to a serving dish with the dressing on the side.

Recipe courtesy of Cooked.com.au. 

This recipe first appeared in The Amalfi Coast by Katie and Giancarlo Caldesi.