Recipe: Braaied lamb cutlets with salse verde

February 14, 2017
by Christian
in Recipes
with 0 Comments
Braaied lamb cutlets with salse verde

Pair with a medium-bodied Cab.

Salsa verde is vibrant, packed with flavour and can transform a simple dish into something extra tasty. Next time you have a braai use parsley, mint and basil to make your own salsa verde.

Serves 4

Ingredients:

Lamb:
12 lamb cutlets
2 tbsp (30ml) olive oil
1 tbsp (15ml) rosemary, finely chopped
salt and freshly ground black pepper

Salsa Verde:
1 clove of garlic, crushed
1 tsp (5ml) Dijon mustard
1/3 cup (90ml) olive oil
juice of 1 lemon
1 tbsp (15ml) capers, roughly chopped
3 anchovies, roughly chopped
30g parsley, roughly chopped
30g mint, roughly chopped
30g basil, roughly chopped
salt and freshly ground black pepper

Method:
Marinate lamb in olive oil and rosemary for at least 30 minutes.

Place all salsa verde ingredients in a bowl, mix to combine and season with salt and pepper. Set aside.

When your braai is ready, season cutlets with salt and pepper and grill for about three  minutes on each side for medium rare.

Serve your lamb with the salsa verde on smashed sweet potato or with a simple salad.

Wine pairing:
We suggest a medium-bodied Cabernet Sauvignon or Bordeaux-style red blend, herbal notes in the wine echoing those in the sauce. Anything too full-bodied or tannic will make the sauce appear weedy.

Tagged , ,

Share this post

Leave a comment

Your email address will not be published. Required fields are marked *

*

SHOP ONLINE
winemag-storm
ADVERTISING
ADVERTISING
HOT AND HAPPENING
AEC v1.0.4
  • February 24, 2017Stellenbosch Wine Festival 2017
AEC v1.0.4
ADVERTISING
newlstter2 Get the biggest stories of the past fortnight sent directly to your inbox. subscribe
FACEBOOK
TWITTER
ADVERTISING
BE SAFE

Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.

XSLT Plugin by Leo Jiang