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Lamb cutlets with chive & pistachio pesto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate lamb cutlets with savory chive and pistachio pesto.
Ingredients:
  • 20.00 gm water
  • 12 (about 600g) lamb cutlets, excess fat trimmed
  • 12 (about 800g) chat (small coliban) potatoes
  • 2 slices pancetta
  • 125g (1/2 cup) sour cream
  • 55g (1/3 cup) pistachio kernels
  • 35g (1/3 cup) finely grated parmesan
  • 82.50 ml firmly packed coarsely chopped fresh chives
  • 4 green shallots, ends trimmed, coarsely chopped
  • 2 garlic cloves, quartered
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
Instructions:
  • For the chive & pistachio pesto, preheat your oven to 180°C. Spread out the pistachios on a baking tray and toast them in the oven for about 5 minutes until they are nicely toasted.
  • In a food processor, combine pistachios, parmesan, chives, green shallot, and garlic. Pulse until finely chopped. With the processor running, slowly add the oil until well combined. Season with salt and pepper to taste.
  • Set aside a generous 80ml (1/3 cup) of the flavorful pesto. Mix the rest of the pesto with water in a large glass or ceramic bowl. Coat the lamb with the mixture, cover with plastic wrap, and refrigerate for 15 minutes to enhance the flavors.
  • Wrap each potato snugly in foil, then bake on a tray in the oven for about 25 minutes, or until they are fork-tender.
  • Preheat a barbecue or chargrill to medium-high. Grill the lamb for 2 minutes on each side for medium doneness or until cooked to your preference. Remove to a plate, cover with foil, and let rest for 5 minutes before serving.
  • Grill the pancetta until golden brown and crisp, about 1 minute per side. Remove from heat and break into small pieces.
  • Carefully halve the potatoes without cutting all the way through. Plate the potatoes and lamb individually. Garnish the potatoes with a dollop of sour cream and a sprinkle of pancetta. Top the lamb cutlets with a dollop of reserved pesto and serve promptly.

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