Put the rice in a bowl and cover with water. Set aside.
Heat 1 tablespoon of the oil in a heavy-based saucepan and saute the onion and 2 of the garlic cloves for a few minutes until softened. Add the drained rice, grate in the lemon zest and stir in the rosemary until all combined.
Pour over the boiling stock, bring to a very, gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until all the liquid is absorbed. Turn the heat off and leave covered whilst you cook the lamb.
Season the cutlets well and grill for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2-3 minutes.
Meanwhile make the salsa: whiz together the remaining garlic clove, the anchovies, cornichons, capers, and parsley, with the juice of half the lemon and the remaining 4 tablespoons of olive oil in a food processor (or use a pestle and mortar). Season and set aside.
Season the rice and separate the grains with a fork and serve with the cutlets. Spoon over the salsa and enjoy with a rocket salad.
Cook's tip: It is important to taste and season the salsa for the right balance of flavours as you may want to add a touch more lemon juice to get the right acidity.
*All information included in this recipe has been provided by New Zealand Lamb.