Lamb Cutlets with Warm Broccolini and Caramelised Onion

Remove lamb from fridge 30 minutes before cooking. Peel and thinly slice onion. Heat 20ml (1 tablespoon) olive oil in a large, non-stick frypan over medium-low heat. Add onion and sugar and cook, stirring occasionally, for 12-14 minutes or until tender.

Add balsamic vinegar, season with salt and pepper and cook for a further 4 minutes or until dark and sticky. Remove from pan, set aside and keep warm.

Chop anchovies and olives and add to a large bowl. Peel and crush garlic, deseed and finely chop chilli and finely grate rind and juice lemon. Add garlic, chilli, lemon rind and juice to the bowl with 40ml (2 tablespoons) olive oil and season with salt and pepper. Stir to combine and set aside.

Wipe out onion pan and return to high heat. Drizzle lamb with remaining oil and season with salt and pepper. Cook for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

Meanwhile, cook broccolini in a large saucepan of salted boiling water for 1-2 minutes or until just tender. Drain and add to the olive dressing. Toss to coat.

Add caramelised onion to broccolini. Divide between plates and top with lamb cutlets. Drizzle with any remaining dressing to serve.