Grilled lamb cutlets with salsa verde

That zingy green sauce is a powerful match for these lamb cutlets.

A white chopping board with grilled lamb cutlets, a bowl of herb sauce in olive oil, and a white ladle.

Serves 4

Prep

20M

Cook

Total

26M

Skip to Recipe

Salsa verde (literally, “green sauce”) 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 crusty Italian bread (optional), 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 crusty Italian bread.

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

Related stories