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.
- 12 lamb cutlets, French-trimmed
- Olive oil, for brushing
- ½ tsp finely ground fennel seeds
- ½ tsp finely ground black pepper
- Baked potatoes or crusty Italian bread (optional), to serve
- 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 2 tbsp coarsely chopped oregano
- 2 garlic cloves, coarsely chopped
- 2 tsp baby capers in vinegar, rinsed
- Juice of ½ lemon
- 2 anchovy fillets
- 1 tsp white wine vinegar
- 60 ml (¼ cup) extra-virgin olive oil
- 1For 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.
- 2Preheat 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).
- 3Serve lamb with salsa verde and baked potatoes or crusty Italian bread.