IllustrationLamb Cutlets
From$46.49
The Dublin Butcher · thedublinbutcher.com.au
Lamb recipe
Lamb Cutlets with Mint Salsa Verde
Lemon and garlic lamb cutlets cooked hot and fast on the grill, with a bright mint and parsley salsa verde.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
IllustrationIngredients
Tick items off as you gather them.
Method
Marinating the Cutlets
- Mix the olive oil, lemon zest and crushed garlic in a bowl
- Coat the cutlets and leave for 15 to 30 minutes
Making the Mint Salsa Verde
- Finely chop the mint, parsley, capers and garlic
- Stir in the honey, red wine vinegar, extra virgin olive oil and a squeeze of the lemon juice
- Season with salt and pepper
Cooking & Serving
- Heat a BBQ grill or chargrill pan to high
- Season the cutlets with salt and pepper
- Cook for 2 to 3 minutes per side for medium-rare
- Stand the cutlets on their fat edge on the grill for 1 minute to crisp the fat
- Rest for 3 minutes, then pile onto a platter and spoon the salsa verde over
- Good with crushed potatoes or a Greek salad
Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.
Buy the ingredients
Order the meat for this recipe online and collect it in store at Forestville.
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