You won’t find a more special stay-at-home romantic dish than Lamb Cutlets with Salsa Verde!
Lamb Cutlets with Salsa Verde is one of the of made in heaven relationships. In fact I’m going to be very brave and suggest that this will be the best salsa verde you’ll ever taste and includes a couple of key secret ingredients!
I’ve simplified the salsa verde so you can create it without using a food processor. This doesn’t make the prep time longer but it does make the clean-up faster! Don’t forget to sign up to my Nude Food Youtube Channel to receive my latest videos direct to your inbox!
I’ve also included a great recipe for BBQ Eggplant dip that would be great as an alternative should Salsa Verde not be your thing!
- lamb racks 2 (I used Silere Merino lamb which was beautiful!)
- rosemary 2 sprigs, finely chopped
- olive oil a drizzle
Thyme and caper salsa verde
- flat leaf parsley 2⁄3 cup, very finely chopped
- thyme leaves 2 tablespoons, very finely chopped
- capers 2 tablespoons, finely chopped
- garlic 1 small clove, minced
- anchovy fillets 2, finely chopped
- lemon juice of ½
- dijon mustard 1 teaspoon
- extra-virgin olive oil ¼ cup
Barbequed eggplant, capsicum, mint and cumin dip (alternative dressing option)
- eggplant 1 whole
- red capsicum 1 large
- cumin seeds 1 teaspoon, toasted and crushed
- smoked paprika ½ teaspoon
- lemon juice of 1
- extra-virgin olive oil 1-2 tablespoons
- mint leaves 2 tablespoons, chopped
- black pepper freshly ground
Preheat BBQ grill to medium high heat.
- Rub olive oil and rosemary all over merino racks and set aside at room temperature to marinate for 15 minutes while you make the dips.
- To make the thyme and caper salsa verde, Mix parsley, thyme, capers, garlic, anchovies, lemon juice, mustard and extra virgin olive oil and season to taste with salt and freshly ground black pepper.
- To make the barbequed eggplant and capsicum dip, prick eggplant all over with the tip of a sharp knife. Barbeque whole eggplant and capsicum(s) for 10-15 minutes on each side, or until skin is charred, blackened and the eggplant flesh is very soft inside. Alternatively you can cook the eggplant and capsicums (whole) in a 220degC/430 Fahrenheit oven for 20-30 minutes. Set aside to cool for about 5 minutes.
- Peel skins off capsicums – they should come off easily. Remove seeds and dice soft flesh. Cut eggplant in half lengthways and scoop out soft flesh with a spoon. Place eggplant and capsicum flesh in a mortar and pestle with cumin and smoked paprika and roughly mash with the pestle to combine. Mix in lemon juice, mint and extra virgin olive oil and season to taste with salt and freshly ground black pepper.
- Season lamb racks with salt and grill on barbeque grill plate, skin-side-down first, for 3-5 minutes to get good colour on the meat, then turn over, cover barbeque with a lid and continue to cook for 10-15 minutes for medium rare, or until done to your liking. Set aside to rest for 10 minutes before slicing into cutlets.
- Serve cutlets with a bowl of salsa verde or roast eggplant dip (or both!) on the side to dip cutlets into.