Rosemary lamb cutlets with roasted potatoes, peppers and salsa verde recipe

Ingredients

• 8 lamb cutlets
• 1 tbsp extra virgin olive oil
• 1 garlic clove, sliced
• 2 sprigs rosemary, leaves roughly chopped
• 3 tbsp extra virgin olive oil
• 1/2 garlic bulb, broken into cloves, skin on
• 650 g Charlotte salad potatoes, cut into wedges
• 2 red peppers, cut into large chunks
• 1 lemon, cut into wedges
• 1 onion, thickly sliced
• 150 ml dry white wine
• 3 tsp extra virgin olive oil
• 2 garlic cloves
• 2 anchovy fillets
• 1 tbsp capers
• 10 g flat-leaf parsley, leaves only
• 10 g mint, leaves only
• 10 g basil, leaves only
• 2 tsp red wine vinegar