Lamb cutlets with anchovies and greens

Ingredients

• 8 lamb cutlets
• 200 g spinach, washed well, stalks and leaves separated
• 2 50 g cans Ortiz anchovies
• 5 garlic cloves
• 1 bunch flat–leaf parsley, leaves picked
• 1 bunch chervil
• 1 lemon, juice
• 50 ml extra-virgin olive oil
• 1 bunch sorrel
• 200 g Greek yoghurt
• lemon cheeks, to serve

Instructions

1. Preheat a chargrill pan over high heat. Trim the lamb cutlets, then beat with a mallet until flattened. Set aside.
2. For the dressing, place half the spinach leaves on the chargrill and cook until lightly charred. Place in a blender with the remaining spinach leaves, anchovies and their oil, garlic, parsley, chervil and lemon juice. Process until finely chopped, then add the olive oil and blend until smooth.
3. Brush the lamb cutlets with the green sauce, then chargrill until cooked to your liking. Set aside to rest for 5 minutes. Add the spinach stalks to the chargrill and press down with a spatula or weight until lightly charred. Drizzle with a little of the remaining dressing.
4. Serve the grilled lamb cutlets with the charred greens, a dollop of yoghurt and lemon cheeks on the side.

Photography by Danielle Abou Karam.

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