Lamb Cutlets with Mint Pesto
Any kind of pesto would be delicious with perfectly cooked, plump, pink lamb cutlets. However, mint and lamb are traditionally partners and mint with a hint of chilli is doubly refreshing. These Lamb Cutlets with Mint Pesto make ideal finger food.
Serves: 20 (makes 1 1/4 cups pesto)
Preparation time: 5 minutes
Cooking time: 6 minutes
20 lamb cutlets
Thai sweet chilli sauce
75 g (2 1/2 oz) parmesan cheese
3 cloves garlic
1 bunch fresh mint leaves
pinch of salt
90 g (3 oz) blanched almonds, roasted
1 cup (8 fl oz) extra virgin olive oil
- Brush cutlets with chilli sauce and place under preheated grill for about 3 minutes each side for pink, or cook longer if desired. (Keep a close eye on them as the sugar in the chilli sauce burns easily).
- For pesto: grate cheese in a food processor. Remove grating attachment and put in chopping blade. Add garlic and when chopped, add mint and salt and process to puree. Add almonds and process to combine. Slowly pour in oil, a little at a time, until pesto is smooth and well combined.
Lyndey’s Note: Roast almonds in a moderate oven, 180°-190°C (350°-375°F, Gas Mark 4), for 5-10 minutes, or microwave on HIGH on a layer of paper towels for 1 minute at a time until golden. Keep any left-over pesto under a layer of olive oils in the fridge and dollop in soups and casseroles.
Wine: Choose a cabernet sauvignon, many of which have minty characters and so harmonize beautifully with the min in the pesto.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
Related recipe: Lamb Pie