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Pistachio-crusted lamb cutlets with apricots & garlic spinach
Pistachio-crusted lamb cutlets with apricots & garlic spinach
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Grill outdoors for a special weeknight treat.
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 85g (1/2 cup) dried apricots, finely chopped
  • 2 spring onions, trimmed, finely chopped
  • 40.00 gm boiling water
  • 250g salted pistachio kernels
  • 25g (1/4 cup) dried multigrain breadcrumbs
  • 1 egg
  • 20.00 gm water
  • Olive oil, to grease
  • 2 bunches English spinach, trimmed
  • 40g butter
  • 3cm-piece fresh ginger, peeled, shredded
  • 2 garlic cloves, thinly sliced
  • 1 baby fennel bulb, thinly sliced
Instructions:
  • Make a small pocket in each lamb cutlet. Mix apricot, spring onion, and water in a bowl. Season with salt and pepper. Let it sit to soften.
  • In a food processor, finely chop pistachios. Combine chopped pistachios with breadcrumbs on a plate. Whisk together egg and water in a shallow bowl.
  • Prepare a baking tray with non-stick baking paper. Fill lamb pockets with apricot mixture and seal edges tightly. Dip each piece in egg, then breadcrumbs, ensuring a thorough coating. Transfer to the prepared tray and cover with plastic wrap. Refrigerate overnight to chill.
  • Preheat a barbecue flat plate over medium-high heat and brush with oil. Cook the lamb for 2-3 minutes on each side until golden brown and cooked to your liking. Rest the lamb covered in foil for 5 minutes before serving.
  • 1. Cut the spinach into thirds. 2. Heat the butter and oil on the flat plate until the butter melts. 3. Sauté the ginger, garlic, and fennel for 1-2 minutes, stirring constantly. 4. Add the spinach and toss for 1-2 minutes until just wilted. 5. Season with salt and pepper. 6. Serve the lamb with the spinach.

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