Grilled lamb cutlets with salmoriglio and a cabbage, pea, radish, chilli and parmesan salad

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Uh hello…remember me??

I know I know, it’s been like forever (no exaggeration here) since I’ve posted on this blog and I feel terrible you guys but I’m sure y’all have been just as busy as I have and haven’t even noticed my absence…right??


So seriously, guys where has the last couple of months gone.  For me, it has been full of new adventures and excitement that I can’t wait to share with you guys.  Last time we spoke, I had just arrived in Paris which was the start of our month-long trip around France and I’m pretty sure I told you guys that I had promised myself that I would blog whilst still on holidays and I had every intention to, I even had recipes ready to post but you see there is this little thing called internet connection that’s kinda integral to blogging and we didn’t really have much for the rest of the trip which made it kinda difficult to post.


THEN…a couple of days after we came home, I had one of the most exciting opportunities EVER!  I did a month-long stint at Attica!!  Yes, THAT Attica, the Attica that was named 21st best restaurant in the world, let little old me, come and work in their kitchen.  Seriously I’m still pinching myself that I had the opportunity to have that experience and again I can’t wait to tell you all about it.  But there’s something a little more pressing I need to talk about….


You guys, I had a seriously traumatic (ok slight exaggeration here) experience at the hairdresser last week.  I walked into the hairdresser a little unhappy with my current do, hoping just for a little trim.  Then I got a glimpse of my hairdresser whom I normally love, he looked pale, tired and frankly not well…and well he wasn’t and on his best hair cutting game he also was not.  Three hours later and a little washed out from trying to hold in the tears, I walked out looking a little like a cross between Charles in Charge and Rob Lowe circa the 80’s.  Ok ok whilst I’ve been told it’s not THAT bad, it also isn’t great either.   Oh Oh Oh and I forgot to mention, that whilst getting my hideous haircut I was sitting next to the oh so beautiful actress Asher Keddie with her flowing blonde angelic locks mocking my weird 80’s TV actor do.  That I can tell you, did not help the situation.  Now I know I sound vain, and I’m sure you’re all thinking, ‘it’s just hair, it will grow out’ and yes you’re right it will, but hair is important to ladies (have you not seen the hair makeover episodes of America’s Next Top Model?? Oh the tears!!!), and right now I’ve been spending a silly amount of time in front of the mirror, working out how I can possibly look semi-normal.

So I’ve just another look in the mirror and it’s actually more like if Charles in Charge, Rob Lowe and Lisa Rinna had a threesome and then had a baby, it would have my hair.  Ok I’ll stop now….


Ok, now that’s off my chest, I promise next time I’ll talk about way more fascinating topics.  But for now I do have a super yummy meal that will make anyone forget about their bad hair.  The hero of this dish is really the salmoriglio (sal-moh-ree-lio, say it with me kids) sauce.  I’m crazy for any herby tangy zingy sauce i.e. chimichurri, salsa verde and this little number from Sicily is no different.  Traditionally served in Sicily with Swordfish,  I think it also goes so well with the richness of lamb.  Whilst it doesn’t traditionally have capers it, I really couldn’t help myself to add a little more zing to the sauce.  Who doesn’t need more zing…?

Grilled lamb cutlets with salmoriglio sauce

serves 4

what you need:

  • 4 lamb cutlets per person
  • 1 garlic clove
  • 1/3 cup fresh oregano leaves loosely packed
  • 1/3 cup parsley leaves loosely packed
  • 1 lemon, zest and juice
  • 2 tsp baby capers
  • 4 tbsp extra virgin olive oil
  • sea salt & black pepper

what to do:

Start by making the salmoriglio. Get yourself a mortar and pestle and throw in your peeled garlic clover with about 1/2 tsp of sea salt.  Pound until you have a smooth paste.  Add your oregano and parsley leaves and again bash it up until you have a rough paste.  Add the lemon zest and juice and the capers and give it a quick mash to slightly break up the capers.  Stir in the olive oil.  Season to taste with salt & pepper.

Bring your cutlets to room temp (about 1 hour out of the fridge), season with a light sprinkle of sea salt and cook on a hot griddle or on a bbq until golden brown on one side then flip them over and give it another minute on the other side.  Serve with the salmoriglio.

Cabbage, pea, radish, chilli and parmesan salad

Serves 4

what you need:

  • 1/4 white cabbage
  • 4-5 radishes
  • 1/2 cup fresh or frozen peas
  • 1 large chilli, finely chopped
  • handful of mint leaves, roughly torn
  • 40 g parmesan finely grated
  • juice of 1 lemon
  • 3-4 tbsp olive oil
  • 1/2 avocado
  • sea salt & black pepper

what to do:

The easiest way to shred cabbage finely is with a mandolin, but if you don’t have one then just use a knife to finely shred the cabbage and place it in a bowl.

Again using your mandolin, slice the radishes paper thin and put them in the bowl with the cabbage.

Cook your peas in salted boiling water for 1-2 minutes and then refresh in ice water, drain and add to the bowl.

Add the grated parmesan, chilli and mint and gently toss.  Add the lemon juice, olive oil and a pinch of salt and gently toss again.  Taste for seasoning and adjust according to your taste.

I like the salad quite acidic so I generally use less olive oil than more but that’s entirely up to your taste.  Mound the salad onto your serving dish and then using a teaspoon make small curls of avocado and arrange them around the top of the salad.

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