Name: Lamb scottadito with mint salsa verde and roast crushed potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4-6
Ingredients: 12 lamb cutlets, French-trimmed; 2 tbsp extra-virgin olive oil; Lemon wedges, to serve; Mint Salsa verde; 21⁄2 cups (loosely packed) each mint and flat-leaf parsley leaves, plus extra leaves to serve; 3 tinned anchovy fillets; 1 tbsp salted capers, rinsed; 1 hard-boiled egg; 1 garlic clove, finely grated; 100 ml extra-virgin olive oil; Juice and finely grated zest of 1 lemon; Roast crushed potatoes; 750 gm baby chat potatoes; 2 tbsp extra-virgin olive oil

Scottadito translates to burned fingers and is named for just how quickly you want to eat the lamb cutlets once they come off the grill.

Ingredients

12 lamb cutlets, French-trimmed

2 tbsp extra-virgin olive oil

Lemon wedges, to serve

Mint Salsa verde

21⁄2 cups (loosely packed) each mint and flat-leaf parsley leaves, plus extra leaves to serve

3 tinned anchovy fillets

1 tbsp salted capers, rinsed

1 hard-boiled egg

1 garlic clove, finely grated

100 ml extra-virgin olive oil

Juice and finely grated zest of 1 lemon

Roast crushed potatoes

750 gm baby chat potatoes

2 tbsp extra-virgin olive oil

Method

Preheat oven to 200°C, fan-forced. Place lamb and oil in a large bowl, season and turn to coat; marinate at room temperature (30 minutes).

For roast crushed potatoes, place potatoes in a saucepan, cover with cold salted water and bring to the boil over a high heat. Cook until tender (12-15 minutes). Drain. Transfer to a large baking tray lined with baking paper. While hot, lightly crush with a fork. Drizzle with oil, season and roast until golden and crisp (20-25 minutes).

Meanwhile, for mint salsa verde, place herbs, anchovy, capers, egg and garlic in a food processor; process until finely chopped. With the motor running, gradually add olive oil until sauce is smooth. Stir in lemon juice and zest. Season to taste; set aside.

While potatoes are cooking, heat a greased char-grill pan over high heat. Cook lamb cutlets until charred (2-3 minutes on each side for medium).

Serve lamb with potatoes, mint salsa verde, extra herbs and lemon wedges on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Ingredients

Method

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