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A Weekday Menu Recipe



Lamb Cutlets with Pesto     HT  MC  25mins


Serves 4     Hot Lamb Meat Nuts Herbs Main Course Gluten Wheat Free Eggless


50g/2oz Fresh Basil Leaves, roughly chopped
3 heaped tbsp Pine Nut Kernels
2 Garlic Cloves, roughly chopped
90ml/3fl.oz. Olive Oil
50g/2oz Freshly Grated Parmesan Cheese
12 Lamp Cutlets
1 tbsp Vegetable Oil
Salt and Black Pepper
Parmesan Shavings to garnish



1. Place the basil, pine nuts, garlic and olive oil in a food processor or blender and pulse chop to a rough paste.

2. Transfer the mixture to a mixing bowl then add the parmesan cheese, a little salt and plenty of black pepper and mix well. Refrigerate until ready to serve.

3. Preheat the grill to hot and line the grill pan with aluminium foil. Season the cutlets with salt and pepper, brush with oil and grill for 4-8 minutes on each side depending on how you like your meat done.

4. To serve transfer the chops to serving platters, place a spoonful of pesto on each and garnish with a few shavings of parmesan.



Serving Suggestions :


Stump,  Steamed Mange Touts


Strawberry Zabaglioni



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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