Lamb with pea and mint pesto




Prep Time


Cook Time

Three classic spring ingredients combine to make a stunning dish.



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


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.