Lamb Entertaining

Lamb cutlets with broccolini salsa verde

Name: Lamb cutlets with broccolini salsa verde recipe
Yield: 4
Ingredients: 1 bunch broccolini, trimmed (see note); 100ml extra virgin olive oil, plus extra to drizzle; 1/4 bunch each mint, flat-leaf parsley & basil, leaves picked, finely chopped; 1 1/2 tbs baby capers, drained, roughly chopped; 3 cornichons, drained, roughly chopped; 3 anchovy fillets in oil, drained, roughly chopped; 1 1/2 tbs Dijon mustard; 1/4 cup (60ml) red wine vinegar; 12 lamb cutlets, trimmed

Rate now

https://healthimprovements.info/recipes/lamb-cutlets-broccolini-salsa-verde-recipe/39mjd6p4

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 30, 2019

Be warned, these lamb cutlets will become the family and neighbourhood favourite (if you feel like sharing them, that is.)

1 bunch broccolini, trimmed (see note)
100ml extra virgin olive oil, plus extra to drizzle
1/4 bunch each mint, flat-leaf parsley & basil, leaves picked, finely chopped
1 1/2 tbs baby capers, drained, roughly chopped
3 cornichons, drained, roughly chopped
3 anchovy fillets in oil, drained, roughly chopped
1 1/2 tbs Dijon mustard
1/4 cup (60ml) red wine vinegar
12 lamb cutlets, trimmed

Method

1.

Preheat a lightly greased barbecue or chargrill pan to high. Drizzle broccolini with extra oil, season and barbecue, turning frequently, for 4-5 minutes until charred and just cooked through.
2.

Remove from the heat, roughly chop into 2cm pieces and place in a large bowl with 100ml olive oil, herbs, capers, cornichons, anchovies, mustard and vinegar. Season to taste and toss to combine.
3.

Drizzle the cutlets with extra olive oil and season both sides. Barbecue for 2-3 minutes each side for medium-rare, or until cooked to your liking. Rest for 5 minutes before serving. Drizzle over salsa verde to serve.