https://www.lifestylefood.com.au/recipes/5574/lamb-cutlets-with-lemon-and-mint-pesto

LifestyleFOOD.com.au

Flavourful fresh lemon and mint pesto stand up perfectly to the richness of grilled lamb cutlets.

Ingredients

  • For the pesto

  • 50g (2oz) almonds, flaked or chopped

  • 20g (1oz) mint leaves

  • 10g (1/2 oz) parsley

  • 1 lemon, zested

  • 125ml (5 floz) extra-virgin olive oil

  • 15g (1/2 oz) grated Parmesan cheese

  • salt and freshly ground black pepper

  • For the lamb

  • 12 small lamb cutlets, French trimmed

  • 1 tsp paprika

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

  • For the mash

  • 16 cherry tomatoes on the vine, cut into 4 individual branches

  • 250ml (9 floz) chicken stock

  • 250g (9oz) frozen peas

  • 2 tins of chickpeas, drained

  • squeeze of lemon juice

  • salt and freshly ground black pepper

Method

  • For the pesto:

  • 1.

    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:

  • 1.

    Rub the lamb with the paprika, olive oil, salt and pepper.

  • 2.

    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.

  • 3.

    Briefly griddle the cherry tomatoes until the skins are about to burst.

  • 4.

    Once the lamb is cooked to your liking, leave it to rest for a few minutes.

  • For the mash:

  • 1.

    To make the mash, bring the stock to the boil in a saucepan. Add the peas and boil for 2 minutes.

  • 2.

    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.

  • To serve:

  • 1.

    Serve the mash with the rested lamb, cherry tomatoes and a good spoonful of the pesto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 14015kj
  • Fat Total 1272g
  • Saturated Fat 547g
  • Protein 542g
  • Carbohydrate 71g
  • Sugar 7g
  • Sodium 9498mg

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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