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Lamb cutlets with pistachio and mint pesto
Lamb cutlets with pistachio and mint pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and easy gourmet meal perfect for any day of the week.
Ingredients:
  • 6 kipfler potatoes, thickly sliced diagonally
  • 12 lamb cutlets
  • 8 small marinated artichokes, halved
  • 1 red onion, thinly sliced
  • 125.00 ml flat-leaf parsley leaves
  • 62.50 ml mint leaves
  • 18.20 gm olive oil
  • 21.00 gm lemon juice
  • 55g pistachio
  • 20g parmesan
  • 1 garlic clove, finely chopped
  • 250.00 ml mint leaves
  • 80ml olive oil
Instructions:
  • For the pistachio and mint pesto, combine pistachios, parmesan, garlic, and mint in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the oil until mixture is well blended. Season with salt and pepper to taste.
  • In a large saucepan, cook the potatoes in cold water over high heat until tender, about 10 minutes. Rinse with cold water and drain well.
  • Heat a large non-stick frying pan over high heat. Sear the lamb for 2-3 minutes on each side for a medium cook or until desired doneness. Transfer to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, combine the potato, artichokes, onion, parsley, mint, oil, and lemon juice. Gently toss everything together and season with salt and pepper to taste.
  • Divide the artichoke salad on serving plates. Add the lamb on top and spoon some pesto on top. Serve right away for the best experience.

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