SERVES 4
PREP 10mins
COOK 20mins
GF DF EF NF
- 400g baby potatoes, cut in slices
- 200g green beans, cut in 2 cm pieces
- 12 lamb cutlets, trimmed
- salt and pepper, to taste
- 1 bunch coriander
- 1/2 bunch continental parsley
- 3 tbs capers
- 2 small gherkins
- 1 tsp Dijon mustard
- zest and juice of a lemon
- 20g green olives, pitted and roughly chopped
- 2 spring onions, finely sliced
Place potatoes in a saucepan of cold salted water, bring to the boil and simmer for 6 minutes. Add beans and simmer for another 2 minutes. Drain and refresh in cold water.
Preheat frypan or BBQ over high heat and season cutlets with salt and pepper.
Meanwhile, blend 1⁄2 bunch coriander, all the parsley, 2 tbs capers, gherkins, mustard, lemon zest with 3 tbs water to a smooth paste. Adjust seasonings and set aside.
Cook cutlets for 2 minutes each side, or to your liking then rest, loosely covered, for a few minutes.
Arrange potatoes and beans on a platter, squeeze over lemon, top with olives, 1 tbs capers, a few sprigs from remaining 1⁄2 bunch coriander, spring onions and season with salt and pepper.
Serve cutlets with salad and salsa verde.
Recipe extracted from TIFFXO by Tiffiny Hall
Tiffiny Hall created TIFFXO so she could reach the masses and to train and inspire people the world over to become fitter and healthier.