Grilled Lamb Cutlets with Salsa Verde

Brian Turner adds sunshine flavours to lamb cutlets and potato salad and serves his dish with tasty salsa verde
By Brian Turner
Grilled Lamb Cutlets with Salsa Verde
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the salsa verde

  • 2 cloves garlic, chopped
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 tbsp chopped tarragon
  • 6 tinned anchovies, chopped
  • 8 gherkins, chopped
  • 1 tsp capers, chopped
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 3 tbsp olive oil

For the potato and spring onion salad

  • 750 g new potatoes
  • bunches spring onions, finely chopped
  • 2 tbsp warm chicken stock
  • 4 tbsp mayonnaise
  • 1 tbsp vinaigrette
  • sea salt and freshly ground black pepper

For the lamb

  • 18 lamb cutlets
  • olive oil, for grilling


1. Cook the potatoes in boiling salted water until tender. Drain and leave on one side to cool slightly.

2. Tip the potatoes into a salad bowl and add the spring onions. Stir in the stock, mayonnaise and vinaigrette dressing and season to taste.

3. Brush the cutlets with oil and grill for about 5 minutes, until browned on the outside, but still pink inside. Season to taste and leave on one side.

4. While the cutlets are cooking, mix all the ingredients for the salsa together in a small bowl.

5. Spoon the potato salad in the middle of a large serving dish. Arrange the cutlets around the salad and spoon over a little salsa.

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