INGREDIENTS:
For the lamb and cabbage:
- 10 Owton’s lamb cutlets
- 1 small head of cabbage, sliced into wedges
- Olive oil spray
- Salt and pepper
For the salsa verde:
- 1/2 cup pitted Kalamata olives, finely chopped
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1/4 cup chopped parsley or thyme
- 2 tablespoons capers, drained
- 1 garlic clove, minced
- Salt and pepper
Instructions
1. Preheat a grill or chargrill pan on high heat. Spray lightly with olive oil.
2. Season the Owton’s lamb cutlets with salt and pepper on both sides.
3. Grill the lamb cutlets for 2-3 minutes on each side or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
4. Spray the cabbage wedges with olive oil and grill for 1-2 minutes on each side or until just tender.
5. Meanwhile, make the salsa verde by combining the olives, lemon zest, 1-2 tablespoons of lemon juice (to taste), olive oil, parsley or thyme, capers, and garlic in a bowl. Season with salt and pepper to taste.
6. Arrange the grilled lamb cutlets, cabbage wedges, and rocket on a serving platter. Spoon the olive salsa verde over the lamb and serve.
Top Tip
You can prepare the salsa verde up to 2 days in advance and store it in the refrigerator until ready to use it!
