I really fancied some lamb cutlets recently, there’s nothing like knawing the end of a cutlet bone to get all the little scraps off. Sorry vegetarians, that’s kind of gross! I cooked them in the griddle with some red wine and red onions, getly finishing it off in the oven and then served it all up with mash. To lift the stodge factor and make it slightly more summery I made up an adapted salsa verde, with capers, garlic, parsley, lemon juice and olive oil. It was delcious served over the savoy cabbage and green beans, I thoroughly recommend making a massive mugful to pour on salads, fish and whatever else needs a fresh lemony zing.
2 lemons
2 cloves of garlic
1/2 market bunch of parsley
tbsp capers
1/4 mug of olive oil
You can hand chop all the ingredients, or just chuck it in a blender, which is satisfying because it emulsifies a bit and it’s also a lot less time consuming!
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