Description
A mouth-watering dish that will leave you wanting more!
Ingredients
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
Instructions
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.
