Griddled lamb cutlets with salsa verde
Makes: 8 cutlets
Ingredients
1kg lamb rack (8 cutlets)
1 tbsp mustard
2 cloves garlic, finely crushed
1 tbsp NOMU Lamb Rub
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt
NOMU Black Pepper
SALSA VERDE:
1 tbsp capers, rinsed and roughly chopped
1 -2 anchovies, finely chopped
1 clove garlic, finely crushed
40g mint, roughly chopped
40g Italian parsley, roughly chopped
Juice and zest of 1 lemon
Directions
When you order the lamb from your butcher, make sure to ask for a French-trimmed rack as this will make sure any excess fat from the top of the rack is removed and that the bones are scraped and cleaned really well.
Place the individual cutlets in a non-metallic mixing bowl and add the mustard, garlic, NOMU Lamb Rub, Olive Oil, lemon and season with salt and pepper. Toss until well coated, then cover and place in the fridge for a few hours to marinate.
To make the salsa verde, combine all the ingredients except the lemon juice and season with salt and pepper. Depending on your taste you can add more or less anchovies but bear in mind that when you season anchovies are very salty. Add the lemon juice before serving to stop the herbs from changing colour.
Griddle the lamb on the barbeque until beautifully charred on the outside but still pink and juicy in the middle, about 3 – 4 minutes on each side.
Serve the lamb on a beautiful platter either drizzled with the salsa verde or spoon the salsa verde into a separate bowl for dipping.
Ingredients
1kg lamb rack (8 cutlets)
1 tbsp mustard
2 cloves garlic, finely crushed
1 tbsp NOMU Lamb Rub
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt
NOMU Black Pepper
SALSA VERDE:
1 tbsp capers, rinsed and roughly chopped
1 -2 anchovies, finely chopped
1 clove garlic, finely crushed
40g mint, roughly chopped
40g Italian parsley, roughly chopped
Juice and zest of 1 lemon
Directions
When you order the lamb from your butcher, make sure to ask for a French-trimmed rack as this will make sure any excess fat from the top of the rack is removed and that the bones are scraped and cleaned really well.
Place the individual cutlets in a non-metallic mixing bowl and add the mustard, garlic, NOMU Lamb Rub, Olive Oil, lemon and season with salt and pepper. Toss until well coated, then cover and place in the fridge for a few hours to marinate.
To make the salsa verde, combine all the ingredients except the lemon juice and season with salt and pepper. Depending on your taste you can add more or less anchovies but bear in mind that when you season anchovies are very salty. Add the lemon juice before serving to stop the herbs from changing colour.
Griddle the lamb on the barbeque until beautifully charred on the outside but still pink and juicy in the middle, about 3 – 4 minutes on each side.
Serve the lamb on a beautiful platter either drizzled with the salsa verde or spoon the salsa verde into a separate bowl for dipping.
Ingredients
1kg lamb rack (8 cutlets)
1 tbsp mustard
2 cloves garlic, finely crushed
1 tbsp NOMU Lamb Rub
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt
NOMU Black Pepper
SALSA VERDE:
1 tbsp capers, rinsed and roughly chopped
1 -2 anchovies, finely chopped
1 clove garlic, finely crushed
40g mint, roughly chopped
40g Italian parsley, roughly chopped
Juice and zest of 1 lemon
Directions
When you order the lamb from your butcher, make sure to ask for a French-trimmed rack as this will make sure any excess fat from the top of the rack is removed and that the bones are scraped and cleaned really well.
Place the individual cutlets in a non-metallic mixing bowl and add the mustard, garlic, NOMU Lamb Rub, Olive Oil, lemon and season with salt and pepper. Toss until well coated, then cover and place in the fridge for a few hours to marinate.
To make the salsa verde, combine all the ingredients except the lemon juice and season with salt and pepper. Depending on your taste you can add more or less anchovies but bear in mind that when you season anchovies are very salty. Add the lemon juice before serving to stop the herbs from changing colour.
Griddle the lamb on the barbeque until beautifully charred on the outside but still pink and juicy in the middle, about 3 – 4 minutes on each side.
Serve the lamb on a beautiful platter either drizzled with the salsa verde or spoon the salsa verde into a separate bowl for dipping.
Ingredients
1kg lamb rack (8 cutlets)
1 tbsp mustard
2 cloves garlic, finely crushed
1 tbsp NOMU Lamb Rub
NOMU Extra Virgin Olive Oil
Juice of 1 lemon
NOMU Sea Salt
NOMU Black Pepper
SALSA VERDE:
1 tbsp capers, rinsed and roughly chopped
1 -2 anchovies, finely chopped
1 clove garlic, finely crushed
40g mint, roughly chopped
40g Italian parsley, roughly chopped
Juice and zest of 1 lemon
Directions
When you order the lamb from your butcher, make sure to ask for a French-trimmed rack as this will make sure any excess fat from the top of the rack is removed and that the bones are scraped and cleaned really well.
Place the individual cutlets in a non-metallic mixing bowl and add the mustard, garlic, NOMU Lamb Rub, Olive Oil, lemon and season with salt and pepper. Toss until well coated, then cover and place in the fridge for a few hours to marinate.
To make the salsa verde, combine all the ingredients except the lemon juice and season with salt and pepper. Depending on your taste you can add more or less anchovies but bear in mind that when you season anchovies are very salty. Add the lemon juice before serving to stop the herbs from changing colour.
Griddle the lamb on the barbeque until beautifully charred on the outside but still pink and juicy in the middle, about 3 – 4 minutes on each side.
Serve the lamb on a beautiful platter either drizzled with the salsa verde or spoon the salsa verde into a separate bowl for dipping.
