You won't even notice the anchovies in this green yoghurt sauce, but they provide a necessary savoury hit. If you really want to leave them out, you can substitute a tablespoon of fish sauce instead.
150g baby spinach
½ cup chopped mint
1 tbsp lemon juice (plus lemon wedges, to serve)
1 tbsp capers, chopped
½ cup chopped parsley
4 anchovies, chopped
1 tsp ground coriander
1 garlic clove, chopped
1 tsp extra virgin olive oil
salt and pepper, to taste
1 cup Greek-style yoghurt
1 tbsp olive oil, for cooking
16 lamb cutlets
Place the spinach in a bowl and pour over enough boiling water to cover. Drain and refresh under cold running water.
Place the spinach, mint, lemon juice, capers, parsley, anchovies, coriander, garlic, extra virgin olive oil, salt and pepper in a blender and purée until smooth. Stir in the yoghurt to the purée until combined and check seasoning.
Heat the olive oil in a large frying pan over medium-high heat. Season the lamb on both sides with salt and pepper. Cook for 2-3 minutes each side or until cooked to your liking. Remove and set aside to rest for 2 minutes.
Serve with the green yoghurt and lemon wedges.