LambMintPotato

Lamb Cutlets with Mint Salsa Verde & Patate alla Sarda

The Windsors are, of course, used to the best. In a recent memoir, one of Buckingham Palace’s chefs remembers…“Cooking at Buckingham Palace was amazing. Just little things like picking up the phone and calling Harrods and asking for a rack of lamb with a two-inch eye of meat and six bones – you got everything you wanted.” Lamb is indeed often on the menu at Buckingham Place – which inspired us to share our own recipe for lamb cutlets which we’ve paired with an Italian Mint Salsa Verde and Sardinian-style potatoes “alla Sarda”.

Prep Time: 15 mins
Cooking Time: 25 mins

Used in this recipe

Ingredients

12 French trimmed lamb cutlets
2 cloves garlic, finely chopped
2 tbsp freshly chopped rosemary leaves
4 tbsp Filippo Berio Extra Virgin Olive Oil
Salt and freshly ground black pepper

For Mint Salsa Verde

1 clove garlic
1 tbsp capers
2 anchovy fillets
1 tsp Dijon mustard
75 g fresh mint leaves
25 g bunch flat leaf parsley
150 ml Filippo Berio Extra Virgin Olive Oil
1 tbsp Filippo Berio Red Wine Vinegar
Salt and freshly ground black pepper

For Patate alla Sarda

6 medium potatoes, (about 1kg) cut into 2.5cm cubes
2 tbsp Filippo Berio Classico Olive Oil
Salt and freshly ground black pepper

Method

In a small bowl stir together the garlic, rosemary, Filippo Berio Extra Virgin Olive Oil, salt and pepper. Place the lamb chops in a shallow dish and pour over the marinade, turn the cutlets to coat both sides. Cover and refrigerate for at least 2 hours.
For the salsa, place the garlic, capers, anchovies, mustard, mint and parsley in a food processor. Pulse to make a chunky paste, scraping down the sides of the bowl occasionally. With the processor running, add the Filippo Berio Extra Virgin Olive Oil to make a smooth sauce, then add the Filippo Berio Red Wine Vinegar. Transfer to a bowl, season with salt and pepper, and set aside.
Preheat the oven to 200°, Gas Mark 6. Place a large baking sheet in the oven to preheat.
Place the potatoes in a large bowl, pour over the Filippo Berio Classico Olive Oil and season generously. Toss well to coat evenly, then spread out on the preheated baking sheet, and roast until tender and golden, turning once, for about 20 minutes.
When the potatoes are nearly ready, cook the chops. Heat a griddle pan until hot or preheat a barbecue. Add the chops in a single layer and sear on both sides for about 2-3 minutes per side, for medium.
Serve the cutlets with the mint salsa and potatoes.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.