Name: Lamb cutlets with salsa verde
Prep time: PTM
Cook time: 20 min
Total time: 20 min
Yield: 4-6 servings
Cuisine: Main Meals
Ingredients: lamb cutlets 12 ,Olive oil ,finely ground fennel seeds 2t,Salsa Verde ,flat-leaf parsley, coarsely chopped 1cup,fresh oregano, roughly chopped 2T,garlic cloves, roughly chopped 2,baby capers, rinsed 2T,juice of lemon ½,anchovy fillets 2,white wine vinegar 1T,olive oil ¼ cup

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Toasted linguine with tomato, chorizo and mussels

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g linguine
3 T olive oil
1 x 400 g can crushed Italian tomatoes
4 cups organic vegetable or chicken stock
1 clove garlic
1 x 500 g box whole-shell mussels with whitewine-and-parsley butter
½ cup dry white wine
30 g chorizo salami, torn (optional)
Sea salt and freshly ground black pepper
Flat-leaf parsley, torn, for sprinkling

Method

Break the lengths of pasta in half. Heat the oil in a wide, deep pan or saucepan until medium hot. Add the pasta and cook, using tongs to continously toss, until it darkens. If necessary, add more oil or, if easier, cook in two batches.

Blend the tomato, stock, garlic and saffron (if using), then pour over the pasta. Simmer uncovered for 5 minutes, stirring now and again, until the pasta is almost tender.

Add the contents of the sachet of frozen mussels (don’t defrost), plus some of the wine to prevent catching. Cover tightly and simmer for 5 minutes, or until the mussels have opened (discard any that refuse to open). Add the salami, season to taste and sprinkle with the parsley.

Serve immediately.

Per serving: 2847.9 KJ, 23.9 g protein, 24.7 g fat, 88 g carbs

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Lamb cutlets with salsa verde