Lamb with salsa verde

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Salsa Verde gives you so much bang for your buck in terms of flavour, and will liven up any piece of fish or meat. Experiment with combinations until you find the right taste for you. Parsley is usually the foundation, but try adding basil or tarragon, cornichons, mustards and shallots.

Step 2

Start with the cauliflower. Preheat the oven to 220°C/425°F/Gas Mark 7. Toss the caulifower in the olive oil, garlic and thyme and roast for about 20 minutes, or until golden.

Step 3

Meanwhile, prepare the lamb by brushing with olive oil and rubbing both sides of each cutlet with the garlic, and season well. Now griddle over a high heat for 3-4 minutes each side.

Step 4

For the salsa verde, you can either use a pestle and mortar, knife or a mini blender. I prefer mine a little coarser and so I chop by hand; it retains a bright green colour and infuses the kitchen with the most wonderful aroma. Finely chop the garlic, capers, anchovies and parsley leaves. Combine with the olive oil, vinegar, salt and pepper and place in a small bowl to serve with the lamb and roasted cauliflower.