- 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
- 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.