These little cutlets are quick to cook – you want them juicy and just pink in the centre.
Serves: 2
INGREDIENTS
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
METHOD
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.
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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. You’ll find plenty to carry you through the colder months, from flaky sausage rolls, braised beef and mushroom pie and soul-soothing pasta, to nostalgic baking, weekend market inspiration and elegant dinner party menus designed for effortless entertaining. There’s also a spotlight on the recent Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.