Three classic spring ingredients combine to make a stunning dish.
Ingredients
For the lamb
- 12 lamb cutlets, double-rib cutlets or chops
- 2 teaspoons cooking oil
- ½ teaspoon garlic salt
- Ground black pepper, to taste
For the pea and mint pesto
- ½ cup frozen peas – defrosted
- 3 tablespoons fresh mint leaves
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- Salt and ground black pepper, to taste
Method
For the lamb with pea and mint pesto
- To make the Mint Pesto, place all the ingredients in a food processor and blitz until smooth.
- Drizzle the lamb with the oil and season with the garlic salt and pepper.
- Heat a large pan or barbeque grill over a medium heat and fry the lamb until it is browned all over and cooked to your liking (the timing will depend on the thickness of your lamb). Transfer to a warm plate and leave to rest for 5 minutes.
- Serve the lamb on a bed of Mint Pesto.