Name: Lamb Cutlets with Salsa Verde
Total time: 30 min
Yield: 4
Ingredients: 12 lamb cutlets (1kg); ½ cup (125ml) extra virgin olive oil; 6 cloves garlic, bruised; ¼ cup marjoram sprigs; 1 head radicchio, leaves separated; SALSA VERDE; 1 cup firmly packed flat-leaf parsley, plus extra to serve; ½ cup firmly packed mint leaves; 50g sourdough bread, crusts removed; ¾ cup (180ml) verjuice; 3 anchovy fillets; 1 clove garlic; 50g capers; ⅓ cup (80ml) white wine vinegar; ½ cup (125ml) extra virgin olive oil

VMG Recipes