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

Nutrition per serving

  • kcal 368
  • fat 29g
  • saturates 8g
  • carbs 2g
  • sugars 1g
  • fibre 2g
  • protein 26g
  • salt 0.2g


  • 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


  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).

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