Lamb cutlets with salsa verde » The Food Show

Ingredients

• 8 frenched lamb cutlets
• sea salt and ground pepper
• 1½ teaspoons each ground cumin and ground turmeric
• olive oil
• Salsa verde:
• ¼ packed cup each basil, mint and parsley leaves
• 2 teaspoons dried tarragon
• 2 tablespoons capers
• 1 tablespoon caper juice
• 4 anchovies
• 2 cloves garlic, crushed
• 1 teaspoon Dijon mustard
• ½ cup olive oil
• To serve:
• 1 cup thick plain yoghurt
• 1 tablespoon harissa
• handful watercress or rocket leaves