Luke Mangan’s Moroccan-spiced lamb cutlets with salsa verde

Shake up your regular menu with these Moroccan-spiced lamb cutlets. Served with a tangy salsa verde, this recipe packs a flavour punch.



Note: + resting & 30 mins standing time



  • 1 1/2 tbs port or orange juice
  • 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



Heat the port or orange juice in a microwave-safe dish on high for 20 secs. Stir in the currants. Soak for 30 mins.


Combine Moroccan seasoning and 1/3 cup (80ml) of the oil in a large bowl. Add the lamb and toss to coat.


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.


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

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.