These cutlets are delicious served with vine tomatoes that have been roasted in a hot oven until their skins start to split.
Serves: 2
INGREDIENTS
8 lamb cutlets
sea salt and ground pepper
1 tablespoon olive oil
large handful of rocket or cress, to serve
Salsa
2 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon dried oregano
1 tablespoon each lemon juice, capers and currants
METHOD
Salsa: Combine all the salsa ingredients in a bowl and season generously.
Season the cutlets with salt and pepper.
Heat the oil in a sauté pan and cook the lamb for about 2 minutes each side, or until done to your liking.
To serve: Place the cutlets and rocket on plates and spoon over the salsa.
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