This little recipe is lamb cooked over coals, lamb gets brushed in a green sauce made of anchovy, garden greens, lemon and garlic, then grilled. Served with charred greens and fresh lemon.






Skill level

Average: 3.6 (4 votes)


  • 8 lamb cutlets
  • 200 g spinach, washed well, stalks and leaves separated
  • 2 50 g cans Ortiz anchovies
  • 5 garlic cloves
  • 1 bunch flat–leaf parsley, leaves picked
  • 1 bunch chervil
  • 1 lemon, juice
  • 50 ml extra-virgin olive oil
  • 1 bunch sorrel
  • 200 g Greek yoghurt
  • lemon cheeks, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat a chargrill pan over high heat. Trim the lamb cutlets, then beat with a mallet until flattened. Set aside.
  2. For the dressing, place half the spinach leaves on the chargrill and cook until lightly charred. Place in a blender with the remaining spinach leaves, anchovies and their oil, garlic, parsley, chervil and lemon juice. Process until finely chopped, then add the olive oil and blend until smooth.
  3. Brush the lamb cutlets with the green sauce, then chargrill until cooked to your liking. Set aside to rest for 5 minutes. Add the spinach stalks to the chargrill and press down with a spatula or weight until lightly charred. Drizzle with a little of the remaining dressing.
  4. Serve the grilled lamb cutlets with the charred greens, a dollop of yoghurt and lemon cheeks on the side.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.