Method

• Blend together the lemon juice, parsley, rosemary, anchovies, and red wine vinegar, until a fine marinade forms
• After blending add in the olive oil and stir to combine
• Place the lamb fillet portions into a small bowl and cover in half of the marinade (retaining the other half for later)
• Leave to marinate at least 2 hours, or overnight
• Once ready to cook, heat a heavy pan on a high heat
• Season the lamb with salt and pepper, and oil the pan
• Place the lamb into the pan (there should be a loud sizzle), and press it down with the back of a spatula
• Cook until well browned and flip, repeat on this side
• Depending on the size of the pieces will depend on cooking time
• This cut of meat is slightly tougher than fillet, and so I like it cooked a little further
• Put a pot lid over the lamb once flipped onto the second side and lower the heat to cook to your liking
• I left it for 4-5 minutes and it came out medium, which was perfect for me
• Let rest for 5 minutes, and serve alongside the remaining marinade
• Enjoy!