Lamb Cutlets with Mint Salsa Verde & Patate alla Sarda - Filippo Berio

Ingredients

• 12 French trimmed lamb cutlets
• 2 cloves garlic, finely chopped
• 2 tbsp freshly chopped rosemary leaves
• 4 tbsp Filippo Berio Extra Virgin Olive Oil
• Salt and freshly ground black pepper
• 1 clove garlic
• 1 tbsp capers
• 2 anchovy fillets
• 1 tsp Dijon mustard
• 75 g fresh mint leaves
• 25 g bunch flat leaf parsley
• 150 ml Filippo Berio Extra Virgin Olive Oil
• 1 tbsp Filippo Berio Red Wine Vinegar
• 6 medium potatoes, (about 1kg) cut into 2.5cm cubes
• 2 tbsp Filippo Berio Classico Olive Oil