Lamb cutlets with grilled red capsicums
Grilled capsicums add plenty of flavour to salads, and are also good as -?a topping for bruschetta or panini. Bar-becue a batch of them, then peel, halve and seed. Transfer to a container, drizzle with extra virgin olive oil and cover with a lid. They'll keep for 3-4 days in the refrigerator.
- Grill whole capsicums over a gas flame or on a barbecue grill rack until charred. Transfer to a plate, drape with a paper towel and leave to cool. Peel off the blackened skin, then core and seed. Dice the flesh, reserving all the juices.
- Use two large anchovy fillets packed in olive oil. Mash the anchovies to a paste in a small frying pan over a gentle heat with the extra virgin olive oil, garlic, marjoram and chilli (use a tiny dried bird's eye chilli, crushed); this can be prepared an hour or so in advance.
- Put the well trimmed lamb cutlets into a dish and pour the olive oil over the top. Grind on the pepper. Cook for a few minutes each side on a preheated lightly oiled hotplate over medium-high heat. Don't overcook; the cutlets should be pink inside. Transfer the cutlets to a plate and sprinkle with salt. Drain briefly before serving. Alternatively, cook the cutlets in batches in a little oil in a hot ridged grill pan over a medium heat.
- When the cutlets are nearly done, gently reheat the anchovy mixture; don't let the anchovies fry or they will stiffen. Stir in the parsley, vinegar and capsicum juices.
- Put the capsicums on a plate and arrange the cutlets around, then spoon over the dressing and serve.