50 ml (2 fl oz) olive oil, plus extra for brushing
4 garlic cloves, crushed
8 anchovy fillets in oil, drained
1 rosemary sprig, leaves stripped and finely chopped
1 courgette, thinly sliced
8 lamb cutlets
400 g (13 oz) tagliatelle
handful of flat-leaf parsley, chopped
salt and pepper
Melt the butter in a small saucepan, then add the oil and garlic and cook over a low heat for 5 minutes until softened, taking care not to burn the garlic. Add the anchovies and rosemary and cook for a couple more minutes, mashing with the back of a spoon until the anchovies melt.
Heat a griddle pan until smoking hot. Brush the courgette slices with a little oil and cook for 3 minutes on each side until golden. Remove to a plate and keep warm. Brush the lamb cutlets with a little oil and season well. Cook for 5–7 minutes, turn over and cook for a further 5 minutes or until charred and just cooked through.
Cook the pasta in a large pan of salted boiling water according to the pack instructions until al dente. Drain, reserving some cooking water and return to the pan. Add the garlic and anchovy oil and toss through, stirring in a little cooking water to loosen if needed, then stir in the courgette and parsley. Pile on to serving plates, arrange the lamb cutlets alongside and serve immediately.