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Season the lamb cutlets with celery salt and sprinkle with 1 Tbsp extra virgin olive oil. Cook on a hot griddle for 3 minutes each side. Scatter with za-atar and dried mint.
Blanch the leafy greens until just tender, then refresh in iced water and squeeze well. Combine in a food processor with the basil, garlic and remaining extra virgin olive oil. Stir in the hazelnuts, Pecorino and hazelnuts, then season with salt and pepper.