INGREDIENTS

12 lamb cutlets, French trimmed
2 tsp celery salt
1 cup extra virgin olive oil
1 Tbsp za-atar
2 tsp dried mint powder
2 cup mixed leafy greens (spinach, watercress and kale)
1 bunch basil leaves
2 cloves garlic
¼ cup toasted hazelnuts chopped
½ cup finely grated Pecorino
¼ cup hazelnut oil
sea salt flakes and freshly-ground black pepper

LAMB CUTLETS WITH GARDEN GREENS PESTO

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

2-STEP RECIPE

Step 1

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.

Step 2

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.

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