Lamb on the grill with anchovy dressing

Lamb on the grill with anchovy dressing

Agnello alla griglia con salsa di alici

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

This is great cooked on a barbecue where the flavour of the lamb is enhanced by the charcoal. It is such a quick and easy recipe it has become one of our favourites for summer barbecues. It’s great with fried potatoes or crusty focaccia and salad.

For the lamb

Ingredients

Quantity Ingredient
12 lamb cutlets
3 tablespoons extra-virgin olive oil
3 garlic cloves, lightly crushed
2 sprigs rosemary
salt and freshly ground black pepper

For the dressing

Quantity Ingredient
6 anchovy fillets in oil
1 large garlic clove
handful parsley
generous twist freshly ground black pepper
6-8 tablespoons extra-virgin olive oil

Method

  1. Start by preparing the lamb. Marinate it in a plastic food bag with the olive oil, garlic, rosemary and seasoning for at least 1 hour and up to a day in the fridge.
  2. To make the dressing, finely chop the anchovies, garlic and parsley together on a chopping board. Scrape into a bowl and stir in the black pepper and olive oil a little at a time to obtain a thick sauce.
  3. Cook the lamb to your liking on a grill or barbecue. Transfer to a serving dish with the dressing on the side.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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