Rate this recipe

Rosemary, Garlic and Parmesan-crusted Lamb Cutlets with Salsa Verde

BY

A mouth-watering dish that will leave you wanting more!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online

Lamb cutlets

  • 2 sprigs rosemary, leaves picked
  • 1 tsp (5 ml) mustard seeds
  • 1 clove garlic, crushed
  • 1 Tbsp (15 ml) olive oil
  • 60 g Parmesan cheese, grated
  • salt and freshly milled pepper
  • 12 lamb cutlets, trimmed

Salsa verde

  • 1 clove garlic, crushed
  • 1 tsp (5 ml) Dijon mustard
  • 1/3 C (80 ml) olive oil
  • juice and zest of 1 lemon
  • 1 Tbsp (15 ml) capers, roughly chopped
  • 3 anchovies, roughly chopped
  • 1 punnet (30 g) parsley, roughly chopped
  • 1/2 punnet (15 g) basil, roughly chopped
  • salt and freshly milled black pepper

Creamed potatoes

  • 5–6 potatoes, peeled and cubed
  • 4 tsp (20 ml) butter
  • 1/4 C (60 ml) cream
  • salt and freshly milled pepper

Lamb cutlets

Place the rosemary, mustard seeds and garlic in a pestle and mortar and pound to a rough paste. Add the olive oil and Parmesan and season with salt and pepper. Rub the paste all over the lamb cutlets and leave to marinate in the fridge for a few hours.

Salsa verde

Place all the salsa ingredients in a bowl and mix to combine. Check seasoning and keep to one side.

 

Creamed potatoes

Place the cubed potatoes in a saucepan and cover with water. Bring to the boil and cook for 15 minutes or until the potatoes are soft. Drain the potatoes and place in a bowl together with the butter and cream and mash until smooth. Season with salt and pepper and keep warm.

Heat a griddle pan over a moderate heat and grill the cutlets for about 3 minutes on each side or until medium-rare. Serve the cutlets with creamed potatoes and dollops of salsa verde.