Salsa verde is vibrant, packed with flavour and can really transform a simple dish into something incredibly tasty. Next time you braai snip a mixture of the herbs you have in your garden and enjoy whipping up this delicious salsa verde as a summer time accompaniment. I have used parsley, mint and basil for this braaied lamb cutlets with salse verde. Serves 4Ingredientsfor the lamb 12 country reared lamb cutlets 2 tbsp (30ml) olive oil 1 tbsp (15ml) rosemary, finely chopped salt and freshly ground black pepper for the salsa verde 1 clove of garlic, crushed 1 tsp (5ml) Dijon mustard 1/3 cup (90ml) olive oil juice of 1 lemon 1 tbsp (15ml) capers, roughly chopped 3 anchovies, roughly chopped 30g parsley, roughly chopped 30g mint, roughly chopped 30g basil, roughly chopped salt and freshly ground black pepperMethod1 Marinate lamb in olive oil and rosemary for at least 30 minutes before cooking. 2Place all salsa verde ingredients in a bowl, mix to combine and season with salt and pepper and set aside. 3 When your braai is ready to use, season cutlets with salt and pepper and grill for about 3 minutes on each side for medium rare. 4 Serve your lamb with the salsa verde on smashed sweet potato or a simple salad.