Panfried Lamb Cutlets with Lemon and Basil Salsa
Photography Manja Wachsmuth.
Lamb chops or lamb shortloins can be used in place of the cutlets. The salsa is also delicious with fish and chicken.
Serves: 4
INGREDIENTS
16–20 lamb cutlets
salt and pepper to taste
olive oil
Lemon and basil salsa
4 tablespoons olive oil
finely grated zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ small red onion, very finely chopped
2 gherkins, finely chopped
handful basil leaves, finely chopped
METHOD
Lemon and basil salsa: Whisk the oil, lemon zest and juice and the mustard together in a large bowl. Season and stir in the remaining ingredients. Set aside.
Season the cutlets with salt and pepper. Heat a little oil in a large sauté pan and when hot, cook the cutlets for 1–2 minutes each side. Cooking time will depend on the thickness of the cutlets.
When cooked, place the cutlets directly into the bowl of salsa and turn to coat. Leave for 2–3 minutes, then transfer to a serving dish and spoon over all the salsa left behind. Serves 4.
Serving suggestion: Thinly slice agria potatoes and toss with olive oil, salt and pepper. Arrange slightly overlapping on a lined tray and bake until golden and tender. Or serve with cooked greens or a salad.
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