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Quick lamb cutlets with salsa verde
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Prep Time:
2 minutes
Cook Time:
15 minutes
Total Time:
17 minutes
Whip up gluten-free lamb cutlets in 17 minutes with chargrilled cabbage wedges for a quick and budget-friendly meal.
Ingredients:
  • 8 (about 600g) thin lamb cutlets
  • 1/2 small savoy cabbage, cut into wedges, core intact
  • 1/2 small red cabbage, cut into wedges, core intact
  • Rocket, to serve
  • 140g Sicilian olives, pitted, finely chopped
  • 1 lemon, rind finely grated, juiced
  • 36.40 gm olive oil
  • 20.00 ml chopped fresh continental parsley or lemon thyme
  • 20.00 ml chopped capers
Instructions:
  • Preheat a barbecue grill or chargrill pan on high and lightly spray with oil. Season the lamb cutlets and grill for 2-3 minutes on each side until cooked to your preference. Rest on a plate, covering loosely with foil to keep warm.
  • Coat the cabbage in oil and grill over high heat for 1-2 minutes per side until tender.
  • Prepare the salsa verde by mixing olives, lemon zest, 1-2 tablespoons of lemon juice (adjust to your preference), olive oil, parsley or thyme, capers, and garlic in a bowl. Season with salt and pepper, then stir until well combined.
  • Place the lamb cutlets, cabbage, and rocket elegantly on a platter and top with the flavorful salsa verde.

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