Fast Recipes

Grilled lamb cutlets with salsa verde

That zingy green sauce is a powerful match for these lamb cutlets.
A white chopping board with grilled lamb cutlets, a bowl of herb sauce in olive oil, and a white ladle.Alicia Taylor

Salsa verde (literally, “green sauce”) is a ubiquitous condiment in Italian cooking. It’s simply herbs pounded with garlic, anchovies, vinegar and olive oil, and adds a flavour punch to any dish. It’s particularly good with grilled meats and fish. You can just use parsley, but we’ve added oregano for extra flavour.


Salsa verde


1.For salsa verde, pound all ingredients (except oil) with a large mortar and pestle to a coarse paste. Add oil and stir to combine, then season to taste.
2.Preheat a barbecue to high or a char-grill pan over high heat. Brush lamb with oil, rub with fennel seeds, and season to taste. Barbecue lamb, turning halfway, until cooked to medium-rare (2-3 minutes each side). Set aside to rest in a warm place (5 minutes).
3.Serve lamb with salsa verde and baked potatoes or crusty Italian bread.

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