Salsa Verde Lamb Cutlets & Potatoes

• Lamb chop(800 g)
• Potato(800 g)
• Arugula(80 g)
• Flat Leaf Parsley(30 g)
• Capers(2 tbsp)
• Garlic(2 cloves)
• Lemon(1)
• Dijon Mustard(1 tsp)
• Olive oil(6 tbsp)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Rosemary(2 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, then toss with {Olive oil}, {Rosemary}, {Salt}, and {Black pepper} on a large tray.

   ~8 min

2. 2

   Roast the potatoes for 30 minutes, turning once halfway, until golden and tender.

   ~30 min

3. 3

   Meanwhile, finely chop the {Fresh parsley}, {Capers}, and {Garlic}. Mix with the zest and juice of {Lemon}, {Dijon Mustard}, and {Olive oil} to make a spoonable salsa verde. Season with a pinch of {Salt} and a little {Black pepper}.

   ~10 min

4. 4

   Pat the {Lamb chop} dry and season all over with the remaining {Salt} and {Black pepper}. Heat the remaining {Olive oil} in a large frying pan over medium-high heat.

   ~3 min

5. 5

   Cook the lamb cutlets for 3-4 minutes per side for medium-rare, or a little longer to your liking, until nicely browned and the internal temperature reaches 57°C for medium-rare. Rest for 5 minutes.

   ~11 min

6. 6

   Pile the {Arugula} and roasted potatoes onto plates, top with the lamb cutlets, and spoon over the salsa verde to serve.

   ~5 min