These little cutlets are quick to cook – you want them juicy and just pink in the centre.
Serves: 2
INGREDIENTS
8 lamb cutlets
sea salt and ground pepper
1½ teaspoons each ground cumin and ground turmeric
olive oil
Salsa verde
¼ packed cup each basil, mint and parsley leaves
2 teaspoons dried tarragon
2 tablespoons capers
1 tablespoon caper juice
4 anchovies
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ cup olive oil
To serve
1 cup thick plain yoghurt
1 tablespoon harissa
handful watercress or rocket leaves
METHOD
Salsa verde: Put all the ingredients in a food processor, season and process until smooth and bright green.
Season the lamb with salt and pepper then sprinkle with the combined spices.
Heat a little oil in a sauté pan and when hot, cook the cutlets for about 2 minutes each side for medium-rare. Cooking time will depend on the thickness of the cutlets.
To serve: Spoon the yoghurt onto a serving plate and swirl through the harissa. Top with the lamb then dollop over the salsa verde and watercress or rocket leaves.
Cook's note: The salsa verde goes with just about any dish that needs a zingy, vibrant sauce. It’s on high rotation for me and I change the herb combo to suit what I have in my kitchen.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.