Original Salt Lamb Cutlets with Crispy Chats and Mint Salsa Verde

Difficulty: Easy | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

Spring lamb is back and it barely needs a hand. The chats roast while you blitz a sharp mint salsa verde, then the cutlets hit a screaming hot pan for a few minutes a side. Chooki's Original Chicken Salt goes on the potatoes straight out of the oven and on the lamb before it cooks, and that's the whole trick.

Step 1: Roast the Chats

Heat the oven to 220°C (200°C fan-forced). Toss the halved chats with 2 tablespoons of the olive oil and lay them cut side down on a lined tray. Roast for 35 to 40 minutes, no flipping, until the undersides are deep golden and crunchy. Tip them into a bowl the second they come out and toss with 2 teaspoons of Chooki's Original. The steam helps the salt stick.

Step 2: Make the Salsa Verde

While the potatoes roast, finely chop the mint, parsley, capers and garlic together on a board, or pulse them a few times in a small food processor. You want it chunky, not a paste. Stir through the lemon zest, the lemon juice and the extra virgin olive oil. Leave it to sit so the flavours settle in.

Step 3: Sear the Cutlets

Pat the cutlets dry, rub them with the last tablespoon of olive oil and season both sides with the remaining teaspoon of Chooki's Original. Get a heavy frying pan or the barbie hotplate smoking hot. Stand the cutlets on their fat edge with tongs for a minute to render it, then cook 2 to 3 minutes a side for pink in the middle. Rest them on a plate for 5 minutes.

Step 4: Pile It Up

Tumble the crispy chats onto a board, lay the cutlets over the top with any resting juices, and spoon the salsa verde all over. Get it on the table while the potatoes still crunch.

Tip: Take the cutlets out of the fridge 20 minutes before they go in the pan. Cold lamb seizes up and cooks unevenly, room temp lamb stays juicy.