Lamb cutlets and herb salsa are incredible in flavour and simply delicious. Your guest will be thrilled to bits over this dish. They are the most requested in our home.
What I love about this recipe is how simple and easy it is to make and the perfect dish for your next dinner party
The herb salsa is a bright, zesty, olive oil-based herb sauce bursting with flavour. As you all know, I believe ‘we eat with our eyes first’. The addition of this beautiful colour drizzled over the cutlets makes this dish more appealing
- 12 lamb cutlets
- salt & pepper
- 100 grams rocket
- ½ cup parsley leaves
- ¼ cup mint leaves
- 2 sprigs rosemary leaves (approx 2 tablespoons)
- ½ long red chili
- 2 small garlic clove
- ⅓ cup olive oil
- Zest and 2 tablespoons lemon juice
- Salt to season
*Lamb cutlets are best-eaten medium-rare. It is best to undercook them than overcook them. You can always cook them further if you want them more well done. I love my lamb a little pink.
*You can grill them or fry them in a cast-iron skillet or frying pan.
*Remove cutlets from the fridge about 30 minutes before cooking.
*Why you should rest your lamb before serving?
Season the lamb cutlets with salt and pepper. Preheat a griddle pan or frying pan to medium-high and cook on both sides, about 5-7 minutes each side.
Rest on a wire rack for approximately 7 minutes.
To make the herb salsa; place all ingredients in a food processor. Blend to a smooth paste. Season with salt
To serve, place the rocket on a platter, arrange lamb cutlets on top. Drizzle with herb salsa and garnish with lemon wedges.
Why you will love this:
perfect for entertaining
appealing to the eye
bursts with flavour
Quick midweek dinner