Chargrilled lamb cutlets with anchovy & mint paste

Chargrilled lamb cutlets with anchovy & mint paste

Côtelettes d’agneau grilées aux anchois et pâte de menthe

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

This dish sings springtime in France, when asparagus is at its peak, purple sprouting broccoli hits the farmers’ markets and wild garlic flowers scent the villages. This is my go-to recipe for a Sunday barbecue — it’s a definite crowd-pleaser.

Ingredients

Quantity Ingredient
8 lamb cutlets
8 heads purple sprouting broccoli, sliced in half lengthways, if unavailable, use broccolini
8 asparagus spears
garlic flowers or garlic chives, to garnish

Anchovy & mint paste

Quantity Ingredient
large handful garlic chives, chopped
small handful vietnamese mint
small handful basil leaves
small handful flat-leaf parsley
1 long red chilli, sliced
4 salted anchovies in oil
2 tablespoons fish sauce
1 teaspoon malt vinegar
1 teaspoon dijon mustard
1 tablespoon olive oil

Method

  1. Heat a chargrill pan or barbecue to medium–high. Meanwhile, make the anchovy and mint paste.
  2. Use a mortar and pestle to pound the garlic chives, herbs and chilli together, adding the anchovies and 1 tablespoon of their oil, the fish sauce, vinegar, mustard and olive oil. Season with a pinch of sea salt and freshly ground black pepper.
  3. Coat the lamb with the anchovy and mint paste, then chargrill for 2–3 minutes. Flip the cutlets over, top up with more of the paste and cook for 2–3 minutes. Remove to a plate, cover and leave to rest while finishing the vegetables.
  4. Lightly chargrill the broccoli for about 1½ minutes, adding the asparagus during the final minute, turning all the vegetables frequently so they don’t burn, and basting them all with more of the paste. You want them to be nice and crisp.
  5. Arrange the lamb on a platter with the chargrilled vegetables. Drizzle with the remaining anchovy and mint paste, garnish with garlic flowers and serve.
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