2 garlic cloves
5-6 anchovy fillets, in oil drained or if salted, then rinsed
100 g unsalted butter, softened
2 tablespoons Rose harissa, a softer, gentler harissa
1 teaspoon brown sugar
12 Lamb cutlets
2 tablespoons olive oil
sea salt and freshly ground black pepper
1. Peel and crush the garlic, chop the anchovies very finely almost to a paste, and stir both into the softened butter. Stir in the harrisa and squeeze in the juice of the lemon. Season and beat in with the sugar and set aside.
2. Brush cutlets with olive oil, season and barbecue for 2-3 minutes on each side or until just tender. (alternatively, pan fry for about 2 minutes on each side and finish off in a hot oven for a further 4-5 minutes until tender.)
3. Remove from heat, and spoon over a little of the butter over each cutlet and leave to sit to rest for 10 minutes, if you can bear it!
4. Serve with more of the harissa butter and Teradot sauce on the side……Beetroot and Potato Boulangere is a treat to serve alongside too….Recipe to follow….