Nigel Slater’s lamb cutlets and salsa verde potatoes

The recipe

Boil 350g of waxy, yellow-fleshed potatoes in boiling, salted water until tender.

Make a green sauce by putting the following ingredients into a blender: 10 basil leaves, 2 tbsp lemon juice, 4 anchovy fillets, 6g tarragon leaves (a palmful), 10g parsley, 4 cornichons, 2 tsp capers and 2 tsp of smooth mustard. Add a peeled clove of garlic, 125ml of olive oil and a tbsp of water. Process to a smooth, thick dressing.

Get a griddle or oven grill hot. Brush 3 lamb cutlets per person lightly with oil and season with just a little salt. Let the cutlets cook on or under the grill until the outside is lightly crisp and the flesh inside is rose pink.

While the cutlets cook, drain the potatoes, slice them in half lengthways, then put them in a mixing bowl. Pour over the herb dressing and toss them gently to coat. Serve with the lamb. Serves 2

Full recipe here