Grilled Lamb Cutlets with Mint Pesto
You will love how quickly and easily you can prepare my Grilled Lamb Cutlets with Mint Pesto. Lamb cutlets are a tender, flavoursome cut of meat that cooks in a short time, making them ideal for busy nights. We have kept the Mediterranean inspired flavours simple, to complement but allow the lamb itself to shine through. The cutlets are coated with olive oil then seasoned with sea salt, freshly ground black pepper, dried oregano and lemon zest. A simple, bright, colourful mint pesto is the perfect accompaniment to the succulent lamb chops. Dinner is made easy with this recipe!
Servings 8 lamb cutlets
Calories 463kcal
Ingredients
For the Lamb Cutlets:
- 8 Frenched lamb cutlets – about 2–2.5 cm (¾-1 inch) thick See Note 1
- 1 tablespoon extra-virgin olive oil See Note 2
- ½ teaspoon sea salt See Note 3
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoon lemon zest – finely grated
- 1 ½ teaspoon dried oregano
Mint Pesto:
- 30 g (1 ½ cups) fresh mint leaves – loosely packed
- 35 g (¼ cup) pine nuts/pignoli – toasted in a dry pan for a couple of minutes, until a light golden brown
- 1 small garlic clove – roughly chopped
- 2-3 teaspoon lemon juice
- 60 ml (¼ cup) extra virgin olive oil
- 20 g (¼ cup) freshly grated Parmesan cheese – loosely packed
- ⅛ teaspoon sea salt - or to taste
Instructions
For the Lamb Cutlets:
- Coat the lamb in the oil both sides and then add the seasonings to both sides. Let the lamb sit for about 20 minutes to come up to a cool room temperature.
- Heat a ribbed grill pan or heavy based frying pan over medium-high heat. When hot, add the chops and cook for 3 minutes on one side and approximately 2 on the second side or until cooked to an internal temperature of 63 degrees C (145 F) or until your liking.
- When cooked, remove to a platter and set aside to rest for 2-3 minutes. Serve with the pesto.
For the Mint Pesto:
- Wash the mint leaves in a small bowl of iced water and drain well. (This will help to keep the vibrant green colour.)In a small food processor, add the mint, lemon juice, pine nuts and garlic. Process the mixture.Add in the olive oil and process again, scraping down the sides. Add in the Parmesan cheese and process one more time. Check that the seasoning is to your liking, adding a pinch of salt if necessary.
Notes
- Frenched lamb cutlets: sometimes called lamb rib chops, they are a premium cut of meat, being tender and flavoursome. Frenched Lamb Cutlets have had all the fat and meat that covers the rib removed, exposing a clean white bone.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Storage: once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 463kcal | Carbohydrates: 3g | Protein: 19g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 86mg | Sodium: 399mg | Potassium: 302mg | Fiber: 0.5g | Sugar: 1g | Calcium: 50mg | Iron: 2mg
