Season the lamb cutlets with salt and pepper.
Fry the lamb, garlic, rosemary, and two chopped anchovies in olive oil for 3 minutes per side.
Rest the cooked lamb in a warm place.
Sauté the tomatoes, olives, and remaining anchovies in the lamb pan for 3 minutes.
Whisk olive oil and vinegar, add to the pan, and stir in the marjoram leaves.
Cook the peas, butter, and extra marjoram in a pan for 3 minutes until tender.
Crush the peas lightly with a masher and stir in the crème fraîche.
Serve the lamb over the peas and spoon dressing around the plate.