• 2 fillets of lamb (removed from the rack and trimmed)
  • olive oil
  • salt and pepper
  • for the salsa verde:
  • 25 g fresh white bread crumbs
  • 1 tsp lemon juice or tarragon vinegar
  • 1 clove garlic (very finely chopped)
  • 40 g flat leaf parsley (very finely chopped)
  • 2 tblsp capers
  • 1 hard boiled egg (finely chopped)
  • 3 salted anchovy fillets (finely chopped)
  • 2 tsp dijon mustard
  • 150 ml extra virgin olive oil
  • salt and pepper


  • Start by making the salsa verde. Pour the vinegar over the bread crumbs and set aside for the moment.
  • Mix together the garlic, parsley, capers, egg and anchovies and add the bread crumbs, mixing well.
  • Stir in the olive oil and beat in the mustard a little at a time, adding salt and pepper to taste.
  • Cut the lamb into thick pieces, two per person. Drizzle with olive oil and season well with salt and pepper.
  • Heat some olive oil in a pan and cook each side over a medium heat for 2-3 minutes depending on how you would like it cooked.
  • Allow the medallions to rest for 4 minutes before serving with the salsa verde and sauté potatoes.


Liz's tip: Substitute any other soft herb for parsley as preferred; such as mint, basil or fennel.