Step 1

To make the salsa verde, process the mint, parsley, basil, capers and anchovies in a food processor until finely chopped. With the motor running, slowly add the oil until smooth and combined. Season well. Add a little water to thin the consistency, if needed. Transfer to a bowl. Set aside.

Step 2

Use paper towel to wipe the bowl of the food processor clean. Add the chickpeas, garlic, lemon juice and 1 ⁄4 cup oil. Process until the mixture is almost smooth.

Step 3

Meanwhile, preheat a chargrill pan or barbecue grill on medium. Combine the zucchini ribbons and remaining oil in a bowl. Season. Cook zucchini, turning, for 3 minutes or until charred and tender. Transfer to a plate.

Step 4

Season the lamb cutlets. Add to the pan or grill and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 3 minutes to rest.

Step 5

Season the lamb cutlets. Add to the pan or grill and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 3 minutes to rest.