Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the port or orange juice in a microwave-safe dish on high for 20 secs. Stir in the currants. Soak for 30 mins.
Step 2
Combine Moroccan seasoning and 1/3 cup (80ml) of the oil in a large bowl. Add the lamb and toss to coat.
Step 3
Place currants in a food processor with the parsley, mint, basil, anchovy, garlic, chilli, if using, mustard, capers, lemon juice, vinegar, remaining oil and 2 tbs warm water. Process until well combined.
Step 4
Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 mins to rest. Serve with salsa verde.
Serve with flat-leaf parsley and mint leaves
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute port for orange juice for an alcohol-free version.
Luke Mangan’s Moroccan-spiced lamb cutlets with salsa verde
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + resting & 30 mins standing time
+ resting & 30 mins standing time
Ingredients
1 1/2 tbs port
2 tbs currants
1/4 cup (45g) Moroccan seasoning
1 cup (250ml) extra virgin olive oil
12 Coles Australian Lamb Cutlets
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch mint, leaves picked
1/2 bunch basil, leaves picked
2 anchovy fillets, chopped
1/2 garlic clove
1/2 long red chilli, seeded, coarsely chopped (optional)
1 tbs Dijon mustard
1/2 tbs drained baby capers
1 1/2 tbs lemon juice
1/2 tbs red wine vinegar
Description
Shake up your regular menu with these Moroccan-spiced lamb cutlets. Served with a tangy salsa verde, this recipe packs a flavour punch.
Method
Step 1
Heat the port or orange juice in a microwave-safe dish on high for 20 secs. Stir in the currants. Soak for 30 mins.
Step 2
Combine Moroccan seasoning and 1/3 cup (80ml) of the oil in a large bowl. Add the lamb and toss to coat.
Step 3
Place currants in a food processor with the parsley, mint, basil, anchovy, garlic, chilli, if using, mustard, capers, lemon juice, vinegar, remaining oil and 2 tbs warm water. Process until well combined.
Step 4
Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 mins to rest. Serve with salsa verde.
