Panfried Lamb Cutlets with Lemon and Basil Salsa

Lemon and basil salsa: Whisk the oil, lemon zest and juice and the mustard together in a large bowl. Season and stir in the remaining ingredients. Set aside.

Season the cutlets with salt and pepper. Heat a little oil in a large sauté pan and when hot, cook the cutlets for 1–2 minutes each side. Cooking time will depend on the thickness of the cutlets.

When cooked, place the cutlets directly into the bowl of salsa and turn to coat. Leave for 2–3 minutes, then transfer to a serving dish and spoon over all the salsa left behind. Serves 4.

Serving suggestion: Thinly slice agria potatoes and toss with olive oil, salt and pepper. Arrange slightly overlapping on a lined tray and bake until golden and tender. Or serve with cooked greens or a salad.