Easy

Lamb cutlets with mint pesto

Name: Lamb cutlets with mint pesto recipe
Yield: 6
Ingredients: 12 lamb cutlets, French-trimmed; Baby elk and nasturtium leaves, to serve (from specialty greengrocers, optional); 80g parmesan; 80g pepitas; 1 bunch mint, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 2 garlic cloves, sliced; 60ml olive oil; Finely grated zest and juice of 2 lemons

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by delicious. team

delicious. team

Sep 19, 2024

"This is our lighter take on a Sunday roast, just like Grandma would make. Pro chef tip: if there’s leftover pesto the next day, this will elevate pasta night - fold through with loads of pecorino, some chopped Sicilian olives and anchovies." – Joey Astorga

This recipe is by chef Joey Astorga from The Waratah

12 lamb cutlets, French-trimmed
Baby elk and nasturtium leaves, to serve (from specialty greengrocers, optional)

Mint pesto

1 cup (80g) finely grated Parmigiano Reggiano (substitute parmesan)
1/2 cup (80g) roasted pumpkin seeds (pepitas)
1 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
2 garlic cloves, sliced
1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
Finely grated zest and juice of 2 lemons

Method

1.

For the pesto, place cheese, seeds, herbs, garlic and oil in a food processor and whiz to a paste. Add lemon zest and juice and whiz until combined. Season.
2.

Place cutlets in a large bowl, season, drizzle with extra oil and toss to coat. Heat a large frypan over high heat. Cook cutlets, in batches if necessary, for 3-4 minutes each side until meat is medium, or cook to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
3.

To serve, smear pesto over a serving plate and pile cutlets on top. Sprinkle with elk and nasturtium leaves, if using.