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How to make Lamb cutlets with chive & pistachio pesto

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 1 tablespoon water
  • 12 (about 600g) lamb cutlets, excess fat trimmed
  • 12 (about 800g) chat (small coliban) potatoes
  • 2 slices pancetta
  • 125g (1/2 cup) sour cream

Chive & pistachio pesto

  • 55g (1/3 cup) pistachio kernels
  • 35g (1/3 cup) finely grated parmesan
  • 1/3 cup firmly packed coarsely chopped fresh chives
  • 4 green shallots, ends trimmed, coarsely chopped
  • 2 garlic cloves, quartered
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1 To make the chive & pistachio pesto, preheat oven to 180°C. Spread pistachios over a baking tray. Bake in preheated oven for 5 minutes or until toasted.
  • Step 2 Place the pistachios, parmesan, chives, green shallot and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Taste and season with salt and pepper.
  • Step 3 Reserve 80ml (1/3 cup) of the pesto. Combine the remaining pesto and water in a large glass or ceramic bowl. Add the lamb and turn to coat. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours.
  • Step 4 Meanwhile, wrap each potato in foil. Place on a baking tray and bake in oven for 25 minutes or until tender.
  • Step 5 Heat a barbecue or chargrill on medium-high. Cook the lamb on preheated grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 6 Meanwhile, cook the pancetta on preheated grill for 1 minute each side or until golden brown and crisp. Remove from heat. Break the pancetta into small pieces.
  • Step 7 Cut the potatoes in half, but not all the way through. Divide the potatoes and lamb among serving plates. Top the potatoes with a small dollop of sour cream and sprinkle with pancetta. Top lamb cutlets with a dollop of the reserved pesto and serve immediately.