LAMB CUTLETS WITH GARDEN GREENS PESTO

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.