These cutlets are delicious served with vine tomatoes that have been roasted in a hot oven until their skins start to split.
Serves: 2
INGREDIENTS
8 lamb cutlets
sea salt and ground pepper
1 tablespoon olive oil
large handful of rocket or cress, to serve
Salsa
2 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon dried oregano
1 tablespoon each lemon juice, capers and currants
METHOD
Salsa: Combine all the salsa ingredients in a bowl and season generously.
Season the cutlets with salt and pepper.
Heat the oil in a sauté pan and cook the lamb for about 2 minutes each side, or until done to your liking.
To serve: Place the cutlets and rocket on plates and spoon over the salsa.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!