Sophie's Foodie Files

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Ginger & lemongrass marinated lamb cutlets with verjuice oven roasted vegetables & served with boiled potatoes

on 06/03/2009

A tasty & apart well-flavoured dinner!

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 flavor.


 Wikipedia explains verjuice really good.

Here is the link:

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!!
Recipe: For 2 persons
* For the marinade:
2 cloves of garlic, peeled & finely cut up
2 stalks of lemongrass, peeled & thinly sliced
2,5 cm of fresh ginger, peeled & finely cut up
1 teaspoon of sea salt
3 tablespoons of fresh coriander leaves ( cilantro ), finely cut up
3 tablespoons of fresh mint leaves, finely cut up
40 ml of fruity olive oil
* for the meat:
8 lamb cutlets, I removed the bones & fat & cut the meat loose from the bone
1 large plastic Ziplock bag
* For the vegetables:
3 sweet bell peppers: I used 2 medium red & 1 yellow, cleaned, pits & white bits removed
2 large sweet onions, peeled & cut into wedges
3 fat cloves of garlic, peeled & finely cut up
100 ml of Verjuice ( Verjuice is gluten free!!! )
a few grinds of black pepper
a pinch of sea salt
Potatoes for 2 persons, peeled & cut up into 2, placed into cold water
1. First, make the marinade for the meat. Take a pestle & mortar. If you do not have that, take a foodprocessor.
2. Add the chopped up garlic, the cut up lemongrass, the cut up ginger & sea salt in the pestle & mortar. Using the pestle, grind into a rough paste.
3. Add the chopped up coriander & mint leaves. Grind again well. Stir in the olive oil, bit by bit until you have a looser paste. I used 40 ml because I had too. Maybe, you do not have to use all the oil, just wait & see if you need to put in extra.
4. Clean your lamb cutlets, if necessary & place into the Ziplock bag. Pour the marinade into the bag. Divide the marinade well over the cutlets!!. Close the plastic bag & massage the meat on the outside with your hands. Place the closed bag into a bowl in case of leakage. Put into the fridge for about 1,5 hours. You can marinate the meat up to 2 or 3 hours.
5. When you are ready to make dinner, 40 minutes before eating, take the bag with the meat in it out of the fridge.
6. Preheat the oven to 200 ° C. for 10 minutes. Take a large bowl & place all the vegetables in it. Mix well with a spoon. Now, add the 100 ml of Verjuice. Mix well. Pour those vegetables into a baking dish, evenly divided. Add a pich of sea salt & a few grinds of black pepper. Mix well. Place into the hot oven for 20 to 30 minutes. After 15 minutes, stir the vegetables round with a spoon to prevent burning on the top. The vegetables will be cooked trough after 20 to 30 minutes. So, check that out.
7. In the meantime, I cook the potatoes. They take about 15 to 20 minutes.
8. After 15 minutes, until the potatoes & vegetables are nearly ready, I preheat a large heat & place my large grill- pan on it. When hot, add the marinated lamb pieces. Put some marinade on top of the meat. Cook for about 2 minutes per side until ” rosé ” on the inside. Check that out by cutting 1 trough. The meat has to be rosé otherwise it will be tough & hard! You want moist & delicate meat! Put the meat off the grill & put it into a warm plate & cover to keep warm. Turn the heat off. Let it stand for about 5 minutes.
9. Now, plate up!!
This is lovely ! This is so good enjoyed with a glass of red Shiraz-Cabernet wine from Jacob’s Creek vintage 2006!!!

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45 responses to “Ginger & lemongrass marinated lamb cutlets with verjuice oven roasted vegetables & served with boiled potatoes

  1. Susie says:

    This dish looks superb, Sophie!! MMMMM… a lot of beautiful & aromatic flavours!!

  2. I love these lamb cutlets with lemon grass and ginger. I’ve actually got defrosted lamb right now and just enough time to marinade before our dinner. I will run and make it right now!

  3. The marinade sounds fantastic! And, the roasted vegetables must be full of flavor. You and Neil Perry cook well together!

  4. Dawn says:

    sophie- thank you so very much for your wonderful comments on my food blog. I just adore them!Plus, I must try this marinade!

  5. zerrin says:

    These lamb cutlets make my mouth salivary. I love them and you make me so curious about those lemon grass, we don’t have it here. But we have a lot of Verjuice. I love it so much that I sometimes drink just it. But generally we use it in vegetable dishes, especially in okra. I should try it in meat dishes as well. Thank you.

  6. Oh wow, this is so cool how you’ve cooked with an ingredient that us Australians know so well and from an Australian cookbook! 🙂

  7. chuck says:

    OK, I’m hungry now! I just love lamb and wish I had a fork right now!

  8. Sara says:

    Hi Sophie, I have never heard of this verjuice before. It sounds like it would be a really fresh tasting addition to a meal. This looks like a nice hearty dinner. Perfect!

  9. Hermana says:

    This dish is calling me!!! MMMMMMM? Sophie!! This looks as a masterpiece!

  10. Ben says:

    This dish loks fanatastic, Sophie! You have done it again!!

  11. Pam says:

    I’ve just learned something new. The lamb looks amazing, I love that marinade.

  12. Cheryl says:

    You make such interesting food Sophie and I learn something new each time I come!

  13. Helene says:

    I learn something coming here. I never heard of Verjuice. Your meat looks so juicy and tasty Sophie.

  14. Diana H says:

    This meal looks so awesome. Lots of beautiful veggies and the meat looks delicious.

  15. Kevin says:

    I really like the use of the lemon grass here!

  16. Daily Spud says:

    Ah, verjuice is a new one on me. Thanks for the introduction!

  17. We love lamb and it’s great to see a recipe that goes beyond the usual mint or rosemary flavors. Lemongrass and ginger would pair so well with the flavor of lamb. And the pepper side is perfect – I was wondering what to do with the yellow and red ones I have in the refrigerator!

  18. Carolyn says:

    Wow, Sophie! Now that is right up my alley. Have to get my hands on some Verjuice. In good news today, I found Halloumi at one of our grocery stores here in Miami. So now I can try out that recipe. The flavors in this sound so perfect! Do you think I could try it with pork tenderloin cutlets instead of the lamb?

  19. gaga says:

    Ginger and lemongrass go so well togehter. This looks great!

  20. A fantastic meal! What gorgeous flavors! I still have to test that verjus…Cheers,Rosa

  21. Love the ginger and lemongrass! Sounds wonderful with lamb,,yum yum

  22. Emily says:

    I didn’t know what Verjuice was. That’s verrry interesting! Ahaha – I’m so funny.Your dish looks and sounds great!

  23. Olga says:

    YUM! Love lamb (had some at an Indian restaurant last night), but have never cooked it.I really like how you serve it with plain boiled potatoes: this is something my parents do often 🙂

  24. Grace says:

    wow, sophie–great meal! restaurants would charge an arm and a leg for something like this! i don’t know a lot about lemongrass, but i’ll keep in mind the next time i’m dealing with lamb. 🙂

  25. See, this is what I’m saying!! You are always using interesting ingredients!! I love verjus! The first time I ever tried it was in the kitchen of a vineyard restaurant after I had my meal… someone at supper knew the chef, so he took us into the kitchen to show off a little 🙂 I ate it off a spoon, it was sooooo puckery tart!Thanks for this Sophie!

  26. I have always wanted to use verjuice. Definitely not as common here in the states. This sounds delicious.

  27. jesse says:

    Wow, beautiful char on that lamb… and verjuice!! I love that stuff! Thank you for the great recipe!

  28. Jason says:

    Oh my, this looks amazing…Lamb is one of my favorites and all the ingredients you use in your marinade, outstanding! Thanks for sharing!

  29. I love learning about all of sorts of new ingredients from you Sophie, you have taught me so much! I would love to try this Asian fusion dish. I love the addition of verjuice, ginger, and lemongrass. They must wonderfully enhance the unique flavor of the lamb!

  30. Sylvia says:

    Wonderful recipe, verjuice’s recipe always reminds me my grandmom, she loves

  31. Sophie you amazae in how clever and original you are with your recipes. I haven’t heard of verjuice before, but I am going to look for it and try it. Your lamb looks so savory!

  32. I’ve often used verjus for salad dressings, but this is a lovely and tasty new way. Looks delicious (and healthy)!

  33. Nirvana says:

    oh my goodness this looks soooooo good! 🙂

  34. I’d never heard of verjuice, but the lamb sounds like it would incredible

  35. Maggie says:

    Verjuice is a great ingredient. There is a local winery that makes one I’ve heard is great but I haven’t been able to buy a bottle yet. I’ll save this recipe to try when I do.

  36. I’ve always been curious about verjus. I’ll have to look for a bottle the next time I’m out.

  37. Those lamb cutlets look juicy!

  38. Danielle says:

    How did I miss this post? What a great recipe! Where do you suppose one would find this verjus? I am intrigued!

  39. I have been reading out a few of your articles and i can state pretty clever stuff. I will surely bookmark your site.

  40. Ashley says:

    i’d love to share this posting with the readers on my site. thanks for sharing!

  41. Thank you! It is very good information

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