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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.