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Lamb Cutlets with Anchovy Butter
Lamb Cutlets with Anchovy Butter
(Costolette Al Burro D'Acciuga)
 
 
Ingredients:

For the Anchovy Butter:
3 and 1/2 oz (100 grams) butter, softened
2 oz (50 grams) whole salted anchovies
1 teaspoon anchovy paste

For the Lamb Cutlets:
8 lamb cutlets
Extra virgin olive oil
Salt

Directions:

Prepare the Anchovy Butter:
To fillet the whole salted anchovies, cut off the head and tails.

Press along the backbones with your thumb.

Soak in cold water for 10 minutes and then drain.

Cream the butter in a bowl.

Beat in the anchovies.

Beat in the anchovy paste.

Prepare the Lamb Cutlets:
Preheat the grill.

Brush the cutlets on both sides with the olive oil.

Grill for 5-7 minutes on each side, depending on how well done you prefer the lamb.

Season with salt.

Transfer to a serving warm dish.

Dot with the anchovy butter. Serves 4.

That's it!
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