Rosemary lamb cutlets with roasted potatoes, peppers and salsa verde recipe
There's no Sunday lunch show-stopper quite like a platter of perfectly cooked lamb – and these Italian-inspired cutlets look the part and taste amazing, too.
Beautifully caramelised on the outside, tender and juicy on the inside, lamb cooked this way is called scottadito, meaning ‘finger-burning’. Why? Because you won't be able to stop yourself from picking up pieces and starting to eat them while the meat is still piping hot!
Complete with plenty of lemony, garlicky roasted vegetables, the dish is a 'stick it all on one big plate and allow everyone to dig in' affair, and there's enough to feed a hungry family of four. As a nod to British Sunday roast tradition, the salsa verde is made with the usual vibrant mix of anchovies, capers and parsley, plus a familiar special ingredient: mint.
Though it looks and tastes impressive, this dish is deceptively simple to make; just remember to allow plenty of time for the lamb cutlets to marinate before getting started. Once that's done, it's on the table in under an hour and a half.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the lamb:- 8 lamb cutlets
- 1 tbsp extra virgin olive oil
- 1 garlic clove, sliced
- 2 sprigs rosemary, leaves roughly chopped
- 3 tbsp extra virgin olive oil
- 0.5 garlic bulb, broken into cloves, skin on
- 650 g Charlotte salad potatoes, cut into wedges
- 2 red peppers, cut into large chunks
- 1 lemon, cut into wedges
- 1 onion, thickly sliced
- 150 ml dry white wine
- 3 tsp extra virgin olive oil
- 2 garlic cloves
- 2 anchovy fillets
- 1 tbsp capers
- 10 g flat-leaf parsley, leaves only
- 10 g mint, leaves only
- 10 g basil, leaves only
- 2 tsp red wine vinegar
Details
- Cuisine: Italian-inspired
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 65 mins
- Serves: 4
Step-by-step
- Put the cutlets in a bowl with the olive oil, garlic and rosemary and toss well to combine. Cover and leave to marinate in the fridge for at least an hour, or overnight.
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Place all the ingredients for the roasted vegetables into a large roasting tin, season with salt and pepper and stir well to combine.
- Transfer to the oven to roast for 1 hour, or until the potatoes are cooked through, stirring well a couple of times during cooking.
- Meanwhile, make the salsa verde. Either chop all the ingredients by hand and mix together, or whizz them in a food processor until roughly chopped and well combined. Season with salt and pepper to taste.
- When the vegetables are almost done, season the marinated lamb with salt and pepper and griddle (or barbecue) over a high heat for 2-3 minutes on each side, depending on whether you like your lamb slightly pink in the middle or well done. Serve piled onto a platter with the roasted vegetables and the herby salsa verde.
Adapted from a recipe supplied by Ocado. Image courtesy of Ocado.
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