Lamb Cutlets with Mint Salsa Verde & Patate alla Sarda

The Windsors are, of course, used to the best. In a recent memoir, one of Buckingham Palace’s chefs remembers…“Cooking at Buckingham Palace was amazing. Just little things like picking up the phone and calling Harrods and asking for a rack of lamb with a two-inch eye of meat and six bones – you got everything you wanted.” Lamb is indeed often on the menu at Buckingham Place – which inspired us to share our own recipe for lamb cutlets which we’ve paired with an Italian Mint Salsa Verde and Sardinian-style potatoes “alla Sarda”.

Serves: 6 Preparation time: 20 minutes, plus 4 hours marinating time Cooking time: 20 minutes



  • 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

For Mint Salsa Verde

  • 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
  • Salt and freshly ground black pepper

For Patate alla Sarda

  • 6 medium potatoes, (about 1kg) cut into 2.5cm cubes
  • 2 tbsp Filippo Berio Classico Olive Oil
  • Salt and freshly ground black pepper


  1. In a small bowl stir together the garlic, rosemary, Filippo Berio Extra Virgin Olive Oil, salt and pepper. Place the lamb chops in a shallow dish and pour over the marinade, turn the cutlets to coat both sides. Cover and refrigerate for at least 2 hours.
  2. For the salsa, place the garlic, capers, anchovies, mustard, mint and parsley in a food processor. Pulse to make a chunky paste, scraping down the sides of the bowl occasionally. With the processor running, add the Filippo Berio Extra Virgin Olive Oil to make a smooth sauce, then add the Filippo Berio Red Wine Vinegar. Transfer to a bowl, season with salt and pepper, and set aside.
  3. Preheat the oven to 200°, Gas Mark 6. Place a large baking sheet in the oven to preheat.
  4. Place the potatoes in a large bowl, pour over the Filippo Berio Classico Olive Oil and season generously. Toss well to coat evenly, then spread out on the preheated baking sheet, and roast until tender and golden, turning once, for about 20 minutes.
  5. When the potatoes are nearly ready, cook the chops. Heat a griddle pan until hot or preheat a barbecue. Add the chops in a single layer and sear on both sides for about 2-3 minutes per side, for medium.
  6. Serve the cutlets with the mint salsa and potatoes.

Cook with:

Red Wine Vinegar

The distinctive taste of Filippo Berio’s Red Wine Vinegar makes it ideal for a wide range of culinary purposes, as the perfect complement to our fine Extra Virgin Olive Oil and as an ingredient in dressings, sauces and marinades.

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