| | Quick lamb cutlets with salsa verde
Quick lamb cutlets with salsa verde
Quick lamb cutlets with salsa verde 4.3-5 9
  • Calories: 1623 kj
  • Fat: 29g
  • Carbohydrates: 10g

How to Make:

  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.
  2. Spray the cabbage with oil and chargrill for 1-2 minutes each side or until just tender.
  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.
  4. Arrange the lamb cutlets, cabbage and rocket on a serving platter. Spoon over the salsa verde
Time for preparing:
15 min.
Servings:
4

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
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