Lamb and anchovy is a match made in heaven, especially in this quick and simple dish using cutlets. You can use cutlets that are on or off the bone, so the weight may vary. This dish makes a great mid-week supper, but is also perfect for a more formal meal when you have guests.
It is delicious served with couscous or with some good bread to mop up the juices.

Serves 4

Prep time 25 minutes


8 lamb cutlets (about 800 g in total)
3 tbsp. extra-virgin olive oil
80 ml or 5 tbsp. white wine
2 garlic cloves, finely sliced
Needles from 2 rosemary sprigs
Leaves of 2 thyme sprigs
7 anchovy fillets
2 tbsp. white wine vinegar


Place the lamb in a dish, drizzle with 1 tbsp of olive oil, pour over the wine and scatter over the garlic and herbs. Set aside for 15 minutes for the flavours to infuse.

In a large frying pan (skillet) set over a medium heat, heat the remaining olive oil, add the anchovy fillets, and gently cook until the anchovy fillets dissolve. Increase the heat, add the lamb cutlets, and cook to seal well on both sides. Add the lamb marinade, cover with a lid, reduce the heat to medium, and cook for about 5 minutes, turning the lamb cutlets over from time to time.

Remove the lamb and place on a serving dish. Stir the vinegar into the sauce in the pan over a medium heat, pour over the lamb and serve.

Recipes from Fast Cook Italian by Gennaro Contaldo, published by Pavilion Books. Image credit to Kim Lightbody.