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
¼ packed cup each basil, mint and parsley leaves
2 teaspoons dried tarragon
2 tablespoons capers
1 tablespoon caper juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ cup olive oil
1 cup thick plain yoghurt
1 tablespoon harissa
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.
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.