Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes
Recently, I discovered Verjuice. Verjuice ( coming from the word: vertjus= green juice), meaning a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice is added or herbs & spices to change the flavour.
Wikipedia explains verjuice really good.
Here is the link: http://www.en.wikipedia.org/wiki/Verjuice
Australians use verjuice a lot in cooking & baking. The famous author Maggie beer has written a book on it, it is a cookbook with lovely recipes in it, using verjuice in nearly everything.
I marinated lamb cutlets in a mix of coriander leaves, mint leaves, ginger, garlic cloves, cut up lemon grass, a bit of olive oil & sea salt. They were marinated for 1,5 hour.
To the oven roasted vegetables , I added 3 cloves of garlic & 100 ml of Verjuice.
I served this with boiled potatoes.
The meat recipe is from Neil Perry!! The rest is from me!! He is an outstanding Australian cook!!