Chop the rosemary and garlic add to the olive oil. Brush the infused oil onto the lamb cutlets.
Pre-heat a griddle pan to ensure it is hot, grill the lamb cutlets for about 3 minutes on each side, or until cooked. Serve with salsa verde and sweet potato wedges.
To make the salsa verde, finely chop parsley, mint, basil, capers, anchovies and garlic. Mix together with the mustard, red wine vinegar, olive oil and season with salt.
To make the sweet potato wedges, pre-heat the oven to 200ºC. Place a pot of water on the stove and bring to the boil. Place the potatoes in for 3 minutes, then drain.
Put skin-side down on a large baking sheet. Drizzle with olive oil and then season well. Bake for about 30 minutes; ensure you shake the baking tray every now and then to make sure the potatoes do not stick to the tray.Recipe reprinted with permission of Source Food.