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- ARCTick # AU00245
- Privacy
- Website terms
- Legal statements
- Website by G Squared
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.
© Mitsubishi Electric Australia 2023