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Marinated lamb cutlets with herb dipping sauce

Name: Marinated lamb cutlets with herb dipping sauce
Prep time: 250 min
Cook time: 8 min
Total time: 258 min
Yield: 4
Ingredients: 2 tsp garam masala; 1 tsp dried oregano; 2 rosemary sprigs, leaves finely chopped; 2 mint sprigs, leaves finely chopped; 4 garlic cloves, finely chopped; 2 tbs white wine; 2 tbs olive oil; 16 French-trimmed lamb cutlets; 2 cups fresh flat-leaf parsley; 2 cups fresh basil leaves; 1 cup fresh mint leaves; 4 anchovy fillets in oil, drained; Finely grated zest of 1 large lemon; 1/4 cup (50g) capers, rinsed, drained; 2 tbs sour cream; 3/4 cup (180ml) extra virgin olive oil

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Marinated lamb cutlets with herb dipping sauce

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies' spring lamb cutlets are served with a super herb dipping sauce, inspired by the predominantly parsley-based Italian salsa verde.

2 tsp garam masala
1 tsp dried oregano
2 rosemary sprigs, leaves finely chopped
2 mint sprigs, leaves finely chopped
4 garlic cloves, finely chopped
2 tbs white wine
2 tbs olive oil
16 French-trimmed lamb cutlets

Herb dipping sauce

2 cups fresh flat-leaf parsley
2 cups fresh basil leaves
1 cup fresh mint leaves
4 anchovy fillets in oil, drained
Finely grated zest of 1 large lemon
1/4 cup (50g) capers, rinsed, drained
2 tbs sour cream
3/4 cup (180ml) extra virgin olive oil

Method

1.

Combine all the ingredients except lamb in a large zip-lock bag, then add lamb and season well. Seal bag and massage lamb to coat. Chill for 4 hours or overnight.
2.

For the sauce, place all the ingredients, except the oil, in a small food processor and whiz until finely chopped. With the motor running, gradually add oil until incorporated. Transfer to a serving bowl.
3.

Preheat a chargrill or barbecue on high heat, then cook lamb for 2 minutes each side for medium-rare or until cooked to your liking. Serve with dipping sauce.