Flavourful fresh lemon and mint pesto stand up perfectly to the richness of grilled lamb cutlets.
For the pesto:
Preheat the oven to 180°C/gas mark 4. Spread the almonds on a baking sheet and toast in the oven until they are golden. Once the almonds are toasted, cool, and then tip into a blender or small food processor. Add the mint, parsley, lemon zest, olive oil and Parmesan cheese. Blitz until you have a rough paste and season with salt and pepper.
For the lamb:
Rub the lamb with the paprika, olive oil, salt and pepper.
Heat a griddle or frying pan until very hot and cook the lamb for 6 minutes, turning halfway through or longer if you prefer it to be well done.
Briefly griddle the cherry tomatoes until the skins are about to burst.
Once the lamb is cooked to your liking, leave it to rest for a few minutes.
For the mash:
To make the mash, bring the stock to the boil in a saucepan. Add the peas and boil for 2 minutes.
Stir in the chickpeas and cook until they are heated through. Remove from the heat, add the lemon juice and season with salt and pepper. Roughly mash with a potato masher.
Serve the mash with the rested lamb, cherry tomatoes and a good spoonful of the pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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