Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Lamb cutlets with pistachio & herb dressing

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

  • Prep: 10 mins
    Cook: 8 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 368
  • Carbohydrates 2
  • Saturated Fat 8
  • Sugar 1
  • Protein 26
  • Fat 29
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 368
  • Carbohydrates 2
  • Saturated Fat 8
  • Sugar 1
  • Protein 26
  • Fat 29
  • Fibre 2
  • Salt 0.2

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

  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.

  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).

Suggested recipes from this collection...