Serves: 2

Ingredients

8 lamb cutlets, trimmed

olive oil (plus extra for drizzling)

sea salt

freshly ground black pepper

fresh mint, finely chopped

red onion, shaved thinly 

1 tbsp capers, rinsed and finely chopped

small handful fresh tarragon, finely chopped

fresh parsley, finely chopped

1 tsp dijon mustard

zest of ½ lemon 

¼ cup olive oil

Method:

Rub the lamb cutlets with olive oil, sea salt, and black pepper. Let them rest at room temperature for 20 minutes. 

In a bowl, combine the capers, mint, tarragon, parsley, dijon mustard, lemon zest, and olive oil. add a pinch of black pepper. Mix well.

Preheat a grill or griddle pan over high heat. Sear the cutlets for 2–3 minutes per side for medium-rare, or adjust timing to your preferred doneness.

Remove from heat and let them rest, loosely covered with foil, for 5 minutes to retain juices.

Arrange cutlets on a plate, top with the herb dressing, and sprinkle with red onion shavings, mint and coriander leaves. Drizzle a bit of olive oil to finish.

Chef’s notes 

- Marinate the lamb in the herb dressing for 30 minutes before grilling for deeper flavours.

- Use a thermometer for precision 54°c is ideal for medium-rare.

- Toss some toasted pine nuts over for texture.