Grilled Lamb Cutlets With Salsa Verde
This week we are highlighting a wonderful local producer we are proud to support, Local Dorper Lamb and their superb Lamb Cutlets in this super simple yet elegant recipe. Local Dorper Lamb are located in Bexhill, NSW about 100km north of Yamba. We stock many of their best cuts including whole lamb roast, sausages and cutlets and you can check out the rest of our organic and pasture fed meats here.
Salsa Verde, translates to "green sauce" and is a ubiquitous condiment in Italian cooking. It's simply herbs pounded with garlic, anchovies, vinegar and olive oil, and adds a flavour punch to any dish. It's particularly good with grilled meats and fish. You can just use parsley, but we've added oregano for extra flavour.
INGREDIENTS:
- 12 lamb cutlets, French-trimmed
- Olive oil, for brushing
- ½ tsp finely ground fennel seeds
- ½ tsp finely ground black pepper
- Baked potatoes or toasted sourdough bread, to serve
SALSA VERDE:
- 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 2 tbsp coarsely chopped oregano
- 2 garlic cloves, coarsely chopped
- 2 tsp baby capers in vinegar, rinsed
- Juice of ½ lemon
- 2 anchovy fillets
- 1 tsp white wine vinegar
- 60 ml (¼ cup) extra-virgin olive oil
METHOD:
1. For salsa verde, pound all ingredients (except oil) with a large mortar and pestle to a coarse paste. Add oil and stir to combine, then season to taste.
2. Preheat a barbecue to high or a char-grill pan over high heat. Brush lamb with oil, rub with fennel seeds, and season to taste. Barbecue lamb, turning halfway, until cooked to medium-rare (2-3 minutes each side). Set aside to rest in a warm place (5 minutes).
3. Serve lamb with salsa verde and baked potatoes or toasted sourdough bread.