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- Rosemary Lamb Cutlets with Roasted…
Rosemary Lamb Cutlets with Roasted Potatoes, Peppers and Salsa Verde
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 8 lamb cutlets
- 1 tbsp extra virgin olive oil, plus 3tbsp for the roasted vegetables and 3tsp for the salsa verde
- 1 garlic clove, sliced, plus ½ head of garlic, broken into cloves, skin on (for the roasted vegetables) and 2 cloves for the salsa verde
- 2 sprigs of rosemary, leaves roughly chopped
- 650g charlotte salad potatoes, cut into wedges
- 2 red peppers, cut into large chunks
- 1 lemon, cut into wedges
- 1 onion, thickly sliced
- 150ml dry white wine (we used sauvignon blanc)
- 2 anchovy fillets, for the salsa verde
- 1 tbsp capers, for the salsa verde
- 10g flat-leaf parsley, leaves only, for the salsa verde
- 10g mint, leaves only, for the salsa verde
- 10g basil, leaves only, for the salsa verde
- 2 tsp red wine vinegar, for the salsa verde
Method
Step 1
Place the cutlets into a bowl with the olive oil, garlic and rosemary and toss well to combine. Cover and marinate in the fridge for at least 1 hr, overnight at most.
Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Place all the ingredients for the roasted vegetables into a large roasting tin, season with salt and pepper and stir well to combine. Put in the oven to roast for 1 hr, or until the potatoes are cooked through, stirring everything in the tin a couple of times during cooking.
Step 3
Meanwhile, make the salsa verde. Either chop all the ingredients by hand and mix together well, or whizz them in a food processor until roughly chopped and well combined. Season with salt and pepper, to taste.
Step 4
When the vegetables are almost done, season the marinated lamb with salt and pepper and griddle (or barbecue) over a high heat for 2-3 mins each side, depending on whether you like your lamb slightly pink in the middle or well done. Serve with the roasted vegetables and the herby salsa verde.
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