Grilled Lamb & Asparagus with Mojo Verde

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Tuesday, 20 October 2026 / Topics:

Ingredients: (Serves 4)

1 bunch of coriander, leaves picked

1 bunch parsley, leaves picked

1 green chilli, roughly chopped

1 garlic clove

pinch of salt

2 tablespoons apple cider vinegar

2 tablespoons olive oil, plus 1 tablespoon extra

8 lamb cutlets

2 bunches of asparagus, trimmed

Method:

1. To make the mojo verde, place parsley leaves, coriander leaves, chilli, garlic and a generous pinch of salt in a small mortar and pestle. Bash and grind mixture until a smooth paste forms. Stir through white wine vinegar and two tablespoons oil.

2. Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Cook lamb cutlets for 2-3 minutes either side or until golden brown and done to your liking. Set aside to rest.

3. Return frying pan to the heat. Cook asparagus for 2-3 minutes or until lightly coloured and tender.

4. Arrange lamb cutlets and asparagus on a serving platter and spoon over mojo verde.

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Grilled Lamb & Asparagus with Mojo Verde

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