Griddled lamb cutlets served with salsa verde

When you order the lamb from your butcher make sure to ask for 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 marinade ingredients, (mustard, garlic, lamb rub, olive oil, lemon) and season with salt and pepper. Cover the bowl and place in the fridge for a few hours before cooking.

To make the salsa verde add all the ingredients together and season with salt & pepper. Depending on your taste you can add less or more of the anchovies but bear in mind that when you season anchovies are already salty. Add the lemon juice befores 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. This will be achieved by cooking the cutlets for about 3 – 4 minutes on each side.

Serve the lamb on a beautiful platter either drizzled wit the salsa or spoon the salsa into a separate bowl for dipping.

Makes 8 cutlets

Ingredients

• 1kg lamb rack (8 cutlets)
• 1 tbsp NoMU Lamb Rub
• 1 tbsp mustard
• olive oil
• 2 garlic cloves, finely crushed
• juice of 1 lemon
• NoMU Just Salt Grinder
• NoMU Just Pepper Grinder
• for the salsa verde
• 1 tbsp capers, rinsed & roughly chopped
• 1 -2 anchovies, finely chopped
• 1 garlic clove, finely crushed
• 40g mint, roughly chopped
• 40g Italian parsley, roughly chopped
• juice and zest of 1 lemon