Recipe – Grilled Lamb Cutlets With Summer Pesto
Ingredients
| 12 lamb cutlets, bones frenched | 1/2 bunch fresh oregano |
| 1/2 cup pine nuts | 1 lemon, zested and juiced |
| Freshly ground black pepper | 3/4 cup extra virgin olive oil |
| 1 bunch fresh basil | 1/2 cup freshly grated parmesan cheese |
| 1/2 bunch fresh mint | 1 tsp salt |
Directions
Step 1 – Remove the lamb cutlets from the fridge and allow to come to room temperature for at least 1 hour.
Step 2 – Heat the BBQ to medium heat (180 – 200°C) and prepare for direct grilling, ensuring the grills are clean.
Step 3 – In a heat proof frying pan, toast the pine nuts over direct heat until they turn golden. Set aside. Increase the heat on the BBQ to high heat (230 – 250°C)
Step 4 – Season the lamb cutlets on both sides with salt and black pepper. Place the cutlets on the BBQ and cook directly on the grill. After 2 minutes, turn the chops over and cook for a further 2 minutes. Remove from the BBQ and set aside to rest, covered tightly with foil.
Step 5 – Meanwhile, place the pine nuts, herbs, lemon zest and juice, olive oil, parmesan and salt in a food processor. Process the pesto until it is well combined and resembles a coarse paste.
Step 6 – Serve the chops while still hot with the pesto.
