adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Marinated lamb cutlets with herb dipping sauce
Marinated lamb cutlets with herb dipping sauce
0 Likes
Prep Time:
250 minutes
Cook Time:
8 minutes
Total Time:
258 minutes
Spring lamb cutlets with vibrant herb sauce inspired by Italian salsa verde.
Ingredients:
  • 2 tsp garam masala
  • 1 tsp dried oregano
  • 2 rosemary sprigs, leaves finely chopped
  • 2 mint sprigs, leaves finely chopped
  • 4 garlic cloves, finely chopped
  • 40.00 gm white wine
  • 36.40 gm olive oil
  • 16 French-trimmed lamb cutlets
  • 500.00 ml fresh flat-leaf parsley
  • 500.00 ml fresh basil leaves
  • 250.00 ml fresh mint leaves
  • 4 anchovy fillets in oil, drained
  • Finely grated zest of 1 large lemon
  • 50g capers
  • 37.60 gm sour cream
  • 180ml olive oil
Instructions:
  • Mix all the ingredients, excluding the lamb, in a large zip-lock bag. Add the lamb and season generously. Seal the bag and massage the lamb to ensure it is evenly coated. Refrigerate for 4 hours or overnight.
  • Make a flavorful sauce by combining all ingredients, except for the oil, in a small food processor and blend until finely chopped. Slowly pour in the oil with the processor running until well mixed. Serve in a bowl.
  • Preheat a sizzling hot chargrill or barbecue and grill the lamb for 2 minutes per side until perfectly cooked to your preference. Serve with a delectable dipping sauce on the side.

Similar Recipes