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George Payne Butchers in Brunton Park, Gosforth, has just started selling organic lamb from regular local supplier Tom Burn, of Holy Island, a native and rare breeds specialist producer.

Why not try this mouth-watering Lamb Cutlet recipe, courtesy of the national Butchers Q Guild, of which George Payne is a founder member.

Lamb Cutlets with anchovy and sun-dried tomato butter

Serves 4

Prep Time: 5 minutes; Cook Time: 20 minutes

What you’ll need:
8 lean lamb cutlets or 4 loin chops
Salt and freshly milled black pepper
For the Sun Dried Tomato Butter:
100g/4oz unsalted butter, softened
½ x 50g can anchovies, drained and roughly chopped
1 garlic clove, peeled and finely chopped or crushed
25g/1oz sun-dried tomatoes in oil, drained
25g/1oz pine nuts, toasted
1.25ml/¼tsp mild chilli powder


To prepare the butter, place all the ingredients in a food processor or blender and process until blended. Put the mixture on a large piece of cling film or foil and mould into a sausage shape. Chill until required.

Season the cutlets or chops and cook under a preheated moderate grill for 6-8 minutes. Turn over and cook for a further 3-4 minutes. Top each of the cutlets or chops with a disc of the butter. Return to the grill and cook for another 3-4 minutes.

Serve with crusty bread, any meat juices from the pan and the accompaniments of your choice.

NOTE: If preferred use sun-dried tomato paste instead of sun-dried tomatoes.

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