Ingredients

• 12 lamb cutlets
• trimmed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 garlic cloves
• lightly crushed
• 2 sprigs fresh rosemary
• 6 anchovies
• finely chopped
• 12 small tomatoes
• cut into quarters
• 12 black olives
• pits removed
• cut in half
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• salt and freshly ground black pepper
• 1 tbsp fresh marjoram leaves
• 25g/1oz butter
• 300g/10½oz fresh peas
• blanched
• 2 tbsp fresh marjoram leaves
• 2 tbsp crème fraîche

Directions

• For the lamb
• season the lamb cutlets with salt and freshly ground black pepper. Heat a frying pan until hot
• add the olive oil
• lamb cutlets
• garlic
• rosemary and two of the chopped anchovies. Fry the lamb for 2-3 minutes on each side
• until golden-brown and cooked to your liking. Remove from the pan and set aside to rest in a warm place.
• For the dressing
• return the pan to the heat and add the tomatoes
• olives and remaining chopped anchovies. Sauté gently for 2-3 minutes.
• In a small bowl
• whisk together the extra virgin olive oil and vinegar. Season
• to taste
• with a little salt and freshly ground black pepper
• then pour into the pan and warm through. Add the marjoram leaves and stir.
• For the peas
• heat a frying pan
• add the butter
• peas and marjoram and cook gently for 2-3 minutes
• or until the peas are tender and warmed through. Using a potato masher
• lightly crush the peas. Stir in the crème fraîche and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the peas into the centre of four serving plates and top each one with three lamb cutlets. Spoon the dressing around the edge of the plate and serve.