Salsa Verde lamb cutlets with Parmesan gnocchi

Method Print recipe

1. Season and seal the lamb cutlets in a pan using a small amount of oil, making sure you render down the fat (strain the fat and oil and put to one side) then wipe the pan clean
2. Cook in the oven at 170ºC for about 3-4 mins so it is still pink in the middle, then leave to rest
3. Bring a pot of water to the boil and cook the gnocchi (when it floats it is ready), strain it through a sieve
4. Add the butter and reserved fat to the pan and toast the gnocchi in it
5. Once it has a nice colour, present it in a bowl or plate
6. Grate some parmesan over it then place 3 cutlets onto the plate followed by a large spoon of salsa verde drizzled over the top

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