Grilled lamb cutlets with salsa verde Recipe

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@eatout_southafrica

Grilled lamb cutlets with salsa verde

Give lamb chops some zing with easy-to-make salsa verde.

Serves: 4

Ingredients

For the lamb:

8 lamb chops

fresh rosemary

garlic

olive oil

For the salsa verde:

1 cup (250ml) finely chopped parsley

½ cup (125ml) mint

½ cup (125ml) basil

2½ T (37ml) drained capers

3 anchovy fillets

1 clove garlic

½ tsp (3ml) dijon mustard

½ tsp (3ml) red-wine vinegar

½ cup (125ml) extra virgin olive oil

salt

Method

Brush the lamb chops with a mixture of the rosemary, garlic and olive oil. Braai or griddle for about 2 minutes on each side, or until cooked as desired. Serve with salsa verde.

To make the salsa verde, finely chop the parsley, mint, basil leaves, capers, anchovy fillets and garlic. Mix together with the mustard, red-wine vinegar, extra virgin olive oil and salt.