Braai recipes
20 minutes
Lamb cutlets with salsa verde
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Lamb cutlets with salsa verde
4-6
Easy
20 minutes
Ingredients
- 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
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