Rosemary lamb cutlets with roasted veg and salsa verde

IngredIents:

(Serves 4)

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; 2 anchovy fillets.

FOR THE SALSA VERDE: 1 tbsp capers; 10g flat-leaf parsley; 10g mint; 10g basil; 2 tsp red wine vinegar

Method:

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. 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.

3. 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.

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.