serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 8 lamb cutlets
- 200 g spinach, washed well, stalks and leaves separated
- 2 50 g cans Ortiz anchovies
- 5 garlic cloves
- 1 bunch flat–leaf parsley, leaves picked
- 1 bunch chervil
- 1 lemon, juice
- 50 ml extra-virgin olive oil
- 1 bunch sorrel
- 200 g Greek yoghurt
- lemon cheeks, to serve
Instructions
- Preheat a chargrill pan over high heat. Trim the lamb cutlets, then beat with a mallet until flattened. Set aside.
- For the dressing, place half the spinach leaves on the chargrill and cook until lightly charred. Place in a blender with the remaining spinach leaves, anchovies and their oil, garlic, parsley, chervil and lemon juice. Process until finely chopped, then add the olive oil and blend until smooth.
- Brush the lamb cutlets with the green sauce, then chargrill until cooked to your liking. Set aside to rest for 5 minutes. Add the spinach stalks to the chargrill and press down with a spatula or weight until lightly charred. Drizzle with a little of the remaining dressing.
- Serve the grilled lamb cutlets with the charred greens, a dollop of yoghurt and lemon cheeks on the side.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
