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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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 Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.