Salsa verde (literally, "green sauce") is a ubiquitous condiment in Italian cooking. It's simply herbs pounded with garlic, anchovies, vinegar and olive oil, and adds a flavour punch to any dish. It's particularly good with grilled meats and fish. You can just use parsley, but we've added oregano for extra flavour.
Grilled lamb cutlets with salsa verde
That zingy green sauce is a powerful match for these lamb cutlets.
- 20 mins preparation
- 6 mins cooking (plus resting)
- Serves 4
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Ingredients
- 12 lamb cutlets, French-trimmed
- Olive oil, for brushing
- ½ tsp finely ground fennel seeds
- ½ tsp finely ground black pepper
- Baked potatoes or crusty Italian bread (optional), to serve
Salsa verde
- 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 2 tbsp coarsely chopped oregano
- 2 garlic cloves, coarsely chopped
- 2 tsp baby capers in vinegar, rinsed
- Juice of ½ lemon
- 2 anchovy fillets
- 1 tsp white wine vinegar
- 60 ml (¼ cup) extra-virgin olive oil
Method
- 1For salsa verde, pound all ingredients (except oil) with a large mortar and pestle to a coarse paste. Add oil and stir to combine, then season to taste.
- 2Preheat a barbecue to high or a char-grill pan over high heat. Brush lamb with oil, rub with fennel seeds, and season to taste. Barbecue lamb, turning halfway, until cooked to medium-rare (2-3 minutes each side). Set aside to rest in a warm place (5 minutes).
- 3Serve lamb with salsa verde and baked potatoes or crusty Italian bread.
