The sweet and sour flavours in the salsa pair beautifully with most meats and it's also great with grilled leeks, eggplant and fish.
12 lamb cutlets
1 tablespoon olive oil
sea salt and freshly ground pepper
400 grams broccolini, blanched
1 x 400 gram tin borlotti beans, drained and rinsed
½ small red onion, sliced very thinly
2 tablespoons sultanas or raisins
4 anchovy fillets
1 tablespoon capers
2 cloves garlic, crushed
2 tablespoons pine nuts
zest and juice ½ lemon
4 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
Salsa: Put the sultanas, anchovies, capers, garlic and pine nuts on a chopping board. Chop together to make a rough paste. Place in a bowl and stir in the lemon zest, juice and oil. Season with pepper and add the parsley just before serving.
Lamb: Heat a saute pan with a little oil. Season the cutlets and cook for 2–3 minutes each side. Cooking time will depend on the thickness of the lamb.
To serve: Place the broccolini on plates and scatter over the borlotti beans and red onion. Drizzle with a little olive oil. Place the cutlets alongside and spoon over the salsa. Serve with lemon wedges if desired.