Ingredients
- 6-8lamb cutlets, grilled
- 45 mlStaffords Capers in Vinegar, drained (for the sauce)
- 60 mlStaffords pitted green olives (for the sauce)
- 3spring onions, trimmed and roughly chopped (for the sauce)
- 125 mlfresh flat leaf parsley, trimmed (for the sauce)
- 15 mlStaffords Garlic Paste (for the sauce)
- 45 mlStaffords Mint Jelly (for the sauce)
- 20 mlStaffords Mint Sauce (for the sauce)
- 60 mlolive oil (for the sauce)
- 5 mldried chilli flakes, optional (for the sauce)
- To tastesalt and milled black pepper
Made with Staffords
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Method
Grill the lamb cutlets until cooked to your liking.
For the sauce, finely chop the capers, green olives, spring onions and parsley, either by hand or in a food processor.
Place the chopped ingredients in a mixing bowl and add the remaining sauce ingredients. Whisk well to combine and season to taste with salt and pepper.
Serve the lamb cutlets at once with the sauce, or keep the sauce covered in the fridge for up to 12 hours.
Cook's tip
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The mint chimichurri is also delicious with a roasted leg of lamb or as a dressing on grilled halloumi slices.
