How to make Lamb Cutlets with Green Anchovy Sauce - Sydney Harbour Kitchen Ep 3

anchovies

🥗Healthier: caper paste

💰Cheaper: canned tuna

Caper paste provides a similar briny flavor, while canned tuna is more affordable.

lamb cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork chops

Chicken is lower in fat and calories, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is typically cheaper.

Cut the lamb rack into cutlets.

Drizzle olive oil over the lamb cutlets and season with salt and black pepper on both sides.

Cook the lamb cutlets on the barbecue until they reach a medium-rare doneness, which is a pink rose color.

Chop fresh mint and parsley, and place them in a mortar and pestle.

Add a teaspoon of Dijon mustard and anchovies to the mortar with the herbs.

Add half a red chili to the mixture in the mortar.

Pound the ingredients together until a creamy texture is achieved, releasing the herbaceous aromas.

Check the lamb cutlets; they should be nicely browned.

Serve the lamb cutlets topped with the green anchovy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens