Lamb cutlets with salsa verde
4-6
Easy
20 minutes
"Some good lamb over the fire just hits the spot every time. I believe that fired lamb loves anything herbal… I’d go with salsa verde over barbecue sauce any day. Take the briny saltiness of capers, add anchovies, garlic, fresh herbs and some acidity, and the fattier the lamb, the punchier the salsa verde can be." – Reuben Riffles
Ingredients
Method
- 12 lamb cutlets
- Olive oil
- 2 t finely ground fennel seeds Salsa Verde
- 1 cup flat-leaf parsley, coarsely chopped
- 2 T fresh oregano, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 T baby capers, rinsed
- ½ juice of lemon
- 2 anchovy fillets
- 1 T white wine vinegar
- ¼ cup olive oil
Method
Ingredients
1. Preparing the Salsa Verde. Using a mortar and pestle, grind all the salsa ingredients, except the olive oil, into a coarse paste.
2. Add the oil and stir to combine. Season to taste.
3. Preparing the Lamb. Brush the lamb cutlets with olive oil, then rub with ground fennel seeds and season with salt and black pepper.
4. Cooking the Lamb. Prepare hot coals.
5. Grill the lamb cutlets for 3–4 minutes a side until medium-rare.
6. Turn the cutlets fat-side down, laying them against each other for support, and allow the fat to render and crisp.
7. Set the meat aside to rest in a warm place for 5–10 minutes.
Serving
Serve the lamb cutlets drizzled with the salsa verde.
Extracted with permission from ‘Braai” by Reuben Riffles . The book is published by Quivertree Publications. Photographs by Craig Fraser
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