Grilled peppers add plenty of flavour to salads, and are also good as a topping for bruschetta or panini. Barbecue a batch of them, then peel, halve and deseed as described in the recipe, transfer them to a container, drizzle with extra virgin olive oil and cover with a lid. They’ll keep for up to a week in the refrigerator.
2 red peppers (bell peppers /capsicums)
2 large anchovy fillets packed in olive oil
1 Tbsp extra virgin olive oil
1 large clove garlic, peeled and chopped
1 tsp finely chopped marjoram
1 tiny bird’s eye chilli, crushed
24 small well-trimmed lamb cutlets
3 Tbsp olive oil, plus extra for hot plate (griddle)
¼ tsp freshly ground black pepper
2 Tbsp finely chopped parsley
1 tsp red wine vinegar
1 Grill peppers over a gas flame, or on a barbecue grill rack, until charred as described HERE. Transfer to a plate, drape with paper towels and leave until cool. Peel off blackened skin, remove cores and seeds and dice peppers; reserve all the juices.
2 Mash anchovies to a paste in a small frying pan (skillet) over a very gentle heat with the extra virgin olive oil, garlic, marjoram and chilli; this can be prepared an hour or so in advance.
3 Put lamb in a dish and pour over olive oil. Grind on pepper. Cook for a few minutes a side on a preheated lightly oiled barbecue hot plate (griddle) over medium-high heat; don’t overcook; the cutlets should be nice and pink inside. Transfer cutlets to a plate and sprinkle them with salt. Drain briefly before serving. Alternatively, cook cutlets in batches in a little oil in a hot ridged grill pan over medium heat.
4 When the cutlets are nearly done, gently reheat the anchovy mixture; don’t let the anchovies fry or they will stiffen. Stir in parsley, vinegar and red pepper juices.
5 Put peppers on a serving plate and arrange cutlets on top or around, spoon over dressing and serve.
Photography Aaron McLean http://www.aaronmclean.com