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Lamb chops with fettuccine and spring pesto
Lamb chops with fettuccine and spring pesto
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate lamb and pasta with a fresh twist using homemade basil, parsley, and mint pesto by Curtis Stone.
Ingredients:
  • 250.00 ml fresh basil leaves
  • 250.00 ml fresh flat-leaf parsley leaves
  • 250.00 ml fresh mint leaves
  • 35g pistachio
  • 1 garlic clove
  • 125ml olive oil
  • 8 Lamb Cutlets
  • 250g dried fettuccine
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm pieces
  • 1000.00 ml loosely packed baby rocket leaves (about 60g)
Instructions:
  • Preheat the barbecue to medium-high heat. In a food processor, combine basil, parsley, mint, pistachios, and garlic. Blend until herbs are chopped, scraping the sides of the bowl occasionally. Add oil and blend briefly. Season with salt and pepper, then set the pesto aside.
  • Drizzle lamb with oil and season generously with salt and pepper. Grill for 2-3 minutes per side until beautiful char marks appear and lamb reaches medium-rare doneness (54°C). Let the lamb rest on a plate while you prepare the pasta.
  • Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Add asparagus for the last 3 minutes of cooking. Drain pasta and asparagus, saving 3/4 cup (185ml) of cooking liquid.
  • Combine pesto and 1/3 cup (80ml) reserved cooking liquid in a large bowl. Add pasta and asparagus, toss gently. Mix in rocket, season with salt and pepper. Add more reserved cooking liquid if needed. Serve with lamb.

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