Name: Lamb cutlets with pistachio & herb dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 4 French-trimmed lamb cutlets (you can ask your butcher to do this); 2 tsp olive oil; ½ tsp chilli flakes; 25g pistachio; 1 ½ tbsp olive oil; handful flat-leaf parsley leaves, torn; 2 dill sprigs, roughly torn

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Lamb cutlets with pistachio & herb dressing

Lamb cutlets with pistachio & herb dressing

Bill Granger

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Serves 2

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 5 out of 5.1 ratingRate

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Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest

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Alternatives

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Artichoke & pecorino bruschetta

A star rating of 4.6 out of 5.5 ratings

Courgette & anchovy salad

A star rating of 4.4 out of 5.3 ratings

Bellini granita

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Ingredients

Nutrition

Units:

MetricUS

4 French-trimmed lamb cutlets

(you can ask your butcher to do this)
2 tsp olive oil
½ tsp chilli flakes

For the dressing

25g pistachio
1 ½ tbsp olive oil
handful flat-leaf parsley

leaves, torn
2 dill

sprigs, roughly torn

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Nutrition: per serving

kcal368
fat29g
saturates8g
carbs2g
sugars1g
fibre2g
protein26g
salt0.2g

Method

step 1

For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
step 2

Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).

Recipe from Good Food magazine, July 2013

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