Lamb cutlets with roasted red peppers and salsa verde

Lamb cutlets with roasted red peppers and salsa verde

Andy Sewell

I love lamb cutlets. There is something about a few sweet little bites of tender meat attached to a bone that I find irresistible. It’s that sucking and gnawing on the bones where there is so much flavour that is so appealing – I love quail for the same reason. Lamb lends itself well to Middle Eastern flavours as well as anchovies and I have included them both here. Allow 3–4 cutlets per person.


Quantity Ingredient
12-16 little lamb cutlets, french-trimmed, (ask your butcher to do this)
a little extra virgin olive oil
1/2 lemon
sea salt
freshly ground black pepper

For the roasted peppers

Quantity Ingredient
2 red peppers
1 garlic clove, peeled and chopped
a small bunch oregano
2 anchovies, roughly chopped
1 dried chilli
12 ripe little tomatoes, such as datterini
2 tablespoons olive oil

For the salsa verde

Quantity Ingredient
1 tablespoon cumin seeds
a bunch mint, leaves only
a bunch basil, leaves only
a bunch flat-leaf parsley, leaves only
a bunch rocket leaves
1/2 tablespoon dijon mustard
2 anchovies
1/2 tablespoon capers
1 garlic clove, peeled and roughly chopped
2 tablespoons red wine vinegar
200ml extra virgin olive oil


  1. First, prepare the roasted peppers. Preheat the oven to 200°C. Halve the peppers lengthways, scrape out and discard the seeds and white pith, then slice into quarters and place in a bowl. Add the garlic, oregano sprigs, chopped anchovies, dried chilli and a small pinch of salt. Pierce each tomato once with a small knife and add to the bowl. Trickle over the olive oil and toss to combine. Transfer everything to a roasting tray and cover it tightly with foil. Cook on the middle shelf of the oven for 20 minutes, then uncover and roast for a further 15 minutes or until the peppers are tender but still holding their shape. Remove and set aside.
  2. To make the salsa verde, toast the cumin seeds in a small, dry pan over a medium heat for a minute or so until they start to pop. Tip into a mortar and grind with the pestle to a fine paste. Put the herbs and rocket into a food processor and add the mustard, anchovies, capers, garlic and wine vinegar. Blitz briefly to chop and combine the ingredients, then with the motor running, slowly pour in the olive oil through the funnel. Once it is incorporated, transfer to a bowl and stir in the cumin. Taste and adjust the seasoning if necessary; the anchovies and capers should provide enough salt.
  3. Lay the lamb cutlets on a board, cover with a sheet of oiled baking parchment and pound gently with a rolling pin. Heat a griddle pan over the highest possible heat. Uncover the cutlets and season well with salt and pepper. When the pan is smoking hot, cook the cutlets, in batches as necessary, for 1–2 minutes on each side, pressing down on them as they cook. They must be pink in the middle. Take off the heat and drizzle with a little olive oil and a squeeze of lemon.
  4. Divide the cutlets among warm plates, arrange the roasted peppers alongside and spoon a little salsa verde over the meat. Serve at once.
Skye Gyngell
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