Griddled lamb cutlets with coriander pesto
This recipe was inspired by a fantastic Indian restaurant where it was served as a starter. This one has all the flavour but without the heat. If you like the sound of the spicy version, though, sprinkle ½ teaspoon of cayenne pepper onto the lamb cutlets before cooking and add one or two jalapeños to the pesto before blending.
SERVES 4 | PREP 15 MINS | COOK 10 MINS | EASY | GF
12 lamb cutlets olive oil, for frying
½ tsp salt
½ tsp ground black pepper
2 tsp dried oregano
2 tsp paprika
1 tsp garlic powder steamed new potatoes and peas, to serve
CORIANDER PESTO
50g coriander, leaves picked and longer stalks removed
1-2 jalapeños, sliced
2 garlic cloves, peeled
½ lime, zested and juiced
3 tbsp pine nuts
30g parmesan, grated
¼ tsp sea salt
¼ tsp black pepper
90ml olive oil
To make the pesto, pulse the coriander,
