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Best lamb cutlets with special basil sauce
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Total Time:
20 minutes
Speedy lamb cutlets, ideal for grilling!
Ingredients:
  • 12 quality lamb cutlets
  • 1 small handful of fresh thyme leaves picked
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 400 g mushrooms brushed clean and torn
  • 1 small handful of fresh flat-leaf parsley
  • 1 lemon
  • 2 handfuls of pine nuts
  • 2 large handfuls of fresh basil
  • 3-5 tablespoons balsamic vinegar
Instructions:
  • For a delicious smoky flavor, cook the lamb cutlets on a hot barbecue or preheated ridged griddle pan. Gently flatten the cutlets with your hand, then mix thyme and olive oil together and rub it on the cutlets. Season both sides and set aside. Dry cook the mushrooms on the griddle pan for a nutty flavor, then transfer to a bowl. Grill the lamb for 3-4 minutes on each side for medium doneness. Rest cooked cutlets with mushrooms, olive oil, parsley, lemon juice, and seasoning. Make a quick sauce by pounding pine nuts and basil in a mortar, then adding olive oil and balsamic vinegar to taste. Serve the lamb and mushrooms on a platter with the sauce and watercress salad on the side.

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