Lamb & Mint Salsa Verde

Name: Lamb & Mint Salsa Verde
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Baby Potatoes; Capers; Danish-style Feta; Dijon Mustard; Free-range Lamb Rump; Fresh Mint; Fresh Parsley; Garlic Clove; Garlic Cloves; Gherkins; Peas; Red Wine Vinegar

Tender lamb rump slices are doused in a delicious homemade salsa verde, made with capers, mint, parsley and mustard. It is served alongside a baby potato & green pea salad for some great texture and subtle sweetness. Trust us, just try it!

Lamb & Mint Salsa Verde

with a baby potato, pea & feta salad

4.9

45 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel
Butter
Blender (optional)

Serves 1

BUTTERY POTATOES
Place the halved Baby Potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
Peas PLEASE
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!

Download the Recipe

Serves 2

BUTTERY POTATOES
Place the halved Baby Potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
Peas PLEASE
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!

Download the Recipe

Serves 3

BUTTERY POTATOES
Place the halved Baby Potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
Peas PLEASE
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!

Download the Recipe

Serves 4

BUTTERY POTATOES
Place the halved Baby Potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
Peas PLEASE
Boil the kettle. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lamb & Mint Salsa Verde?

The preparation time for Lamb & Mint Salsa Verde with a baby potato, pea & feta salad is between 15 and 30 minutes.

What is the total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & feta salad?

The total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & feta salad is between 30 and 45 minutes.

How many servings does Lamb & Mint Salsa Verde provide?

4 servings

What are the main ingredients in Lamb & Mint Salsa Verde?

Baby Potatoes, Capers, Danish-style Feta, Dijon Mustard, Free-range Lamb Rump, Fresh Mint, Fresh Parsley, Garlic Clove, Garlic Cloves, Gherkins, Peas, Red Wine Vinegar

What is the nutritional information of Lamb & Mint Salsa Verde?

Calories: 766, Carbs: 45 grams, Fat: grams, Protein: 42.6 grams, Sugar: 9 grams, Salt: 1064 grams

How do I prepare Lamb & Mint Salsa Verde?

LET’S SALSA!: Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef! BUTTERY POTATOES: Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm. MINT SALSA VERDE: In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined. LOVELY LAMB: Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. PEAS PLEASE: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning.

What should be prepared from my kitchen to make Lamb & Mint Salsa Verde?

Baby Potatoes, Capers, Danish-style Feta, Dijon Mustard, Free-range Lamb Rump, Fresh Mint, Fresh Parsley, Garlic Clove, Garlic Cloves, Gherkins, Peas, Red Wine Vinegar