Luke Mangan’s Moroccan-spiced lamb cutlets with salsa verde

Step 1

Heat the port or orange juice in a microwave-safe dish on high for 20 secs. Stir in the currants. Soak for 30 mins.

Step 2

Combine Moroccan seasoning and 1/3 cup (80ml) of the oil in a large bowl. Add the lamb and toss to coat.

Step 3

Place currants in a food processor with the parsley, mint, basil, anchovy, garlic, chilli, if using, mustard, capers, lemon juice, vinegar, remaining oil and 2 tbs warm water. Process until well combined.

Step 4

Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 mins to rest. Serve with salsa verde. Serve with flat-leaf parsley and mint leaves