Grilled lamb cutlets and greens with salsa verde and rice

by Jessica Nguyen

A weeknight staple dinner I make for the family every week. It comes together in 20 minutes and is simple but flavourful. Lamb cutlets or chops with rice and some form of greens. I normally choose veg that I can grill on the barbecue too with the lamb to make it efficient. Otherwise, sometimes it's a simple leafy salad to go with it.

 

Serves- 3

Ingredients- 10

Cooking Time- 25 minutes

Skill Level- Easy



Ingredients

  • 1 rack of lamb or 8 cutlets. I bought a rack of lamb from Mr Lamb who has a stall at some Melbourne farmers markets. For an economical substitute, I’ll make this with lamb chops too.

  • Your choice of vegetables for grilling. I used the below:

    • 3 zucchinis- halved lengthways

    • 2 cups of beans, ends removed and cut into 8cm lengths

  • 1 cup of freshly cooked jasmine rice. I cook my rice via the absorption method and it normally takes 20 minutes.

  • Salsa Verde- this sauce doubles as the dressing for the vegetables as well as a sauce for the cutlets. Sometimes I just reach for my Vietnamese Dipping Sauce too because I always have this on hand in the fridge.

    • Your choice of herbs. I make this sauce to use up any wilting herbs and had a few stalks of parsley and basil, finely chopped

    • 1 fresh red chilli, finely chopped

    • 1-2 tablespoons of olive oil

    • 2 tsp of honey or sugar

    • Pinch of salt

    • Juice of 1 lemon/lime



Method

  1. Cook your rice first as this will take the longest. I cook my rice via the absorption method and it takes 20 minutes but you could also cook it in a rice cooker.

  2. Marinate the lamb cutlets in some olive oil, salt, pepper and any spices of your choice. On this occasion I found some garam masala so I decided to use a pinch of that.

  3. Marinate the veggies in a bowl with some olive oil and salt.

  4. Make the salsa by placing all ingredients into a bowl and seasoning to taste. To make this a faster process, you could also pop everything into a food processor.

  5. Heat a barbeque and grill the zucchinis face side down and spread out beans onto the grill cooking for a few minutes each side on medium to high heat. You want good char marks on both and for the beans you’ll see them start to char, blister and become a vivid green colour. 

  6. Transfer the veggies to a bowl to slightly cool whilst you grill the cutlets on the same grill where the veggies were. Cook for 2 minutes each side on medium heat. Transfer to a plate.

  7. Toss the veggies in a few spoonfuls of the salsa until they have a nice coating on them.

  8. To serve, place some rice onto a plate, place the cutlets on top of the rice, some grilled vegetables around them and drizzle on some of the salsa on top. For the rice balls that I serve for my son, I use this rice ball maker.

  9. Enjoy!

 

Watch the Process

 

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