Fast Recipes

Grilled lamb cutlets with salsa verde

That zingy green sauce is a powerful match for these lamb cutlets.

By Lisa Featherby
  • 20 mins preparation
  • 6 mins cooking (plus resting)
  • Serves 4
  • Print
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
Salsa verde
  • 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


  • 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.