Lamb cutlets with pistachio & herb dressing
By Bill Granger
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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Prep:10 mins
Cook:8 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 368
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fat 29g
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saturates 8g
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carbs 2g
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sugars 1g
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fibre 2g
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protein 26g
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salt 0.2g
Ingredients
- 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
- 25g pistachios
- 1½ tbsp olive oil
- handful flat-leaf parsley leaves, torn
- 2 dill sprigs, roughly torn
Method
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.
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).
