Grilled Spring Lamb Cutlets with Anchovy, Olive and Caper Butter

Last week May of Slow Food Kitchen and I attended Kerrygold Mediterranean Baking day. An event which celebrated the launch of their new spreadable Irish butter with olive oil.

May is particularly interested in butter made with the milk of grass fed cow, 'It is not only that it tastes better,' she says 'it is much better for your health too.' So if there is any brand, out there, listening: do specify "made with milk of grass fed cow" it is a plus for consumers.

The organisers of the day explained the idea behind using olive oil in butter. " To make butter spreadable, it needs another agent usually vegetable oil but here olive oil has been added because it is the nation's favourite cooking oil." I couldn't taste the olive oil which is good as I don't think butter should taste of olive.

We also learnt that Kerrygold, has teamed up with top Irish Chef, Rachel Allen, to produce the very first Kerrygold Community Cookbook. Rachel will choose which recipes to include in the book due for publication in October.

If your aim is to get a recipe published, here's is your chance to submit your best-loved recipe via their Facebook page at . But hurry up as entries must be submitted before Sunday 28th August, 2011

In the mean time here is one of Rachel Allen which will appear in the book.

 Grilled Spring Lamb Cutlets with Anchovy, Olive and Caper Butter Served with Buttered Courgettes

 Serves 4

Rachel’s quote: ‘Making a flavoured butter is such a useful thing to serve with meat.  When making a flavoured butter I like to use Kerrygold, as it gives a real creamy flavour to the recipe. It can be made ahead and chilled or even frozen.  The capers and especially the anchovies go particularly well with the lamb, the anchovies won’t taste fishy, but instead adds a gorgeous savoury depth to the meat.’

·        2 tbsp olive oil
·        12 lamb cutlets
·        Salt and pepper

For the flavoured butter:
·        125g(4 ½ oz)Kerrygold butter, softened
·        1 tbsp parsley, chopped
·        2 anchovies, chopped
·        10 capers, chopped
·        6 black olives, pitted and chopped
·        A squeeze of lemon juice
For the buttered courgettes:
·        25g (1oz)Kerrygold butter
·        2 medium courgettes
·        Salt and ground black pepper

1.      In a bowl, mix together all ingredients for the flavoured butter.  Next, lay out a piece of baking parchment or cling film.  Spoon the butter mixture on top of the parchment or cling film in to a rough sausage shape, then use the parchment or cling film to roll the butter into a log about 2.5cm (1in) in diameter. Place in the fridge and keep chilled until needed.
2.      To cook the cutlets, drizzle with olive oil and season with salt and pepper.
3.      Place a griddle pan or frying pan on a high heat and allow to get quite hot, then add the cutlets and cook for 2–4 minutes on each side depending on how well done you like them. Take them off the heat, and allow to rest for a few minutes as you cook the courgettes.
4.      To cook the courgettes, first peel them, then slice in half length-ways and remove and discard the soft inner seeds. Next carefully cut the flesh into 1cm (½in) cubes or slices.
5.      To cook, place a frying pan on a high heat. Once hot, add the Kerrygold butter and when the butter has melted tip in the courgette pieces.
6.      Saut√© for 2–3 minutes until just softened, tossing regularly, and season with salt and pepper to taste.
7.      To serve, cut a few slices of your flavoured butter, about 1cm thick, and place a slice on each lamb chop then serve immediately with the buttered courgettes.

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