Ingredients

• 600 grams frenched lamb cutlets
• 1-2 tsp minced garlic
• 1 tblsp each chopped fresh rosemary and thyme
• ¼ cup red wine
• ¼ cup olive oil
• 3 anchovy fillets, chopped
• ground pepper to season

Herb-dressed Grilled Vegetables

• 1 aubergine
• 4 courgettes
• 4 medium-sized tomatoes

Vinaigrette

• 3 tblsp white wine vinegar
• ¼ cup olive oil
• 1 tblsp each chopped fresh rosemary and thyme
• ½ tsp prepared mustard

Method

1. Marinate lamb cutlets with garlic, chopped fresh rosemary and thyme, red wine, olive oil, anchovy fillets and ground pepper. Cover and refrigerate for at least 30 minutes.
2. Drain, then grill or barbecue on moderate heat for 3 minutes each side or until just cooked. Serve with herb-dressed vegetables.

Herb-Dressed Vegetables

1. Cut aubergine into 1 cm sliced and halve courgettes lengthways. Brush vegetables lightly with olive oil.
2. Cut crosses into the top of tomatoes. Grill or barbecue until tender and drizzle with vinaigrette.

Vinaigrette

1. Pour white wine vinegar into a screw-top jar and add olive oil, fresh rosemary and thyme and mustard. Shake well to blend.