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How to make Quick lamb cutlets with salsa verde

Yield = 4
Prep time: 0:02
Cook time: 0:15
Total time: 0:17

Ingredients

  • 8 (about 600g) thin lamb cutlets
  • 1/2 small savoy cabbage, cut into wedges, core intact
  • 1/2 small red cabbage, cut into wedges, core intact
  • Rocket, to serve

Salsa verde

  • 140g Sicilian olives, pitted, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh continental parsley or lemon thyme
  • 1 tablespoon chopped capers
  • 1 garlic clove, crushed

Method

  • Step 1 Preheat a barbecue grill or chargrill pan on high. Spray lightly with oil. Season the lamb cutlets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
  • Step 2 Spray the cabbage with oil and chargrill for 1-2 minutes each side or until just tender.
  • Step 3 Meanwhile, for the salsa verde, combine olives, lemon rind, 1-2 tbs lemon juice (to taste), oil, parsley or thyme, capers and garlic in a bowl. Season and stir to combine.
  • Step 4 Arrange the lamb cutlets, cabbage and rocket on a serving platter. Spoon over the salsa verde