Lamb Cutlets with Salsa Verde

Andrew came home with a bottle of Parallel Vines Chardonnay Sauvignon Blanc last Friday night, and said “We have got to try this tonight” . We were not disappointed! We started drinking it  on its own and enjoyed the citrus/apple notes we picked up with grassy undertones. We then drank this with our meal and thought it was a great balance of flavours. I had used a lot of herbs and I think with this combination it went really well.

Lamb cultlets with salsa verde, quinoa tabouli and roasted potatoes.

I marinated the lamb cutlets with soya sauce and fresh rosemary for an hour. Whilst that is marinating you can move on to the side dishes.

For the roast potatoes use red desiree potatoes and dice them into small cubes leaving the skin on. Cover them in plenty of mixed herbs, chili, salt, pepper and plenty of olive oil.  Place them on a baking tray and cook in the oven until crispy.

For the Quinoa Tabouli put the following ingredients in a bowl and mix.
1 Cup of cooked quinoa

1 Small red oinion diced

2 Tomatoes diced

1 Cucumber diced

Lots of mint and parsley

The juice of 1 lemon and a dope of olive oil and black pepper

Salsa verde

1 Cup of parsley

1 Cup of basil leaves

1 Garlic clove

2 Teaspoons of capers

1 Boiled egg,

2 Slices of bread.

Process all the above ingredients together until the consistency you like then add lemon juice, salt and pepper to your liking.

 Now your side dishes are ready, you can take out your marinated lamb cutlets and pan fry them. Let them rest for a minute before serving with the potatoes, salsa verde and quinoa tabouli.