Lamb Cutlets with Salsa Verde (gf)

These little cutlets are quick to cook – you want them juicy and just pink in the centre.

8 lamb cutlets

sea salt and ground pepper

1½ teaspoons each ground cumin and ground turmeric

olive oil

SALSA VERDE

¼ packed cup each basil, mint and parsley leaves

2 teaspoons dried tarragon

2 tablespoons capers

1 tablespoon caper juice

4 anchovies

2 cloves garlic, crushed

1 teaspoon Dijon mustard

½ cup olive oil

TO SERVE

1 cup thick plain yoghurt

1 tablespoon harissa

handful watercress or rocket leaves

SALSA VERDE: Put all the ingredients in a food processor, season and process until smooth and bright green.

Season the lamb with salt and pepper then sprinkle with the combined spices.

Heat a little oil in a sauté pan and when hot, cook the cutlets for about 2 minutes each side for medium-rare. Cooking time will depend on the thickness of the cutlets.

TO SERVE: Spoon the yoghurt onto a serving plate and swirl through the harissa. Top with the lamb then dollop over the salsa verde and watercress or rocket leaves. SERVES 2

COOK'S NOTE: The salsa verde goes with just about any dish that needs a zingy, vibrant sauce. It’s on high rotation for me and I change the herb combo to suit what I have in my kitchen.