Grilled Lamb Cutlets with Salsa Verde – Tiffiny Hall

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

TIFFXO – 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.

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