Recipe: Braaied lamb cutlets with salse verde

By , 14 February 2017

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


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

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.


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