Lamb Cutlets with Pistachio Dressing
Lamb Cutlets with Pistachio Dressing



  • 750g baby new potatoes
  • 500g lamb cutlets
  • 100g pistachio kernels, unsalted
  • 15g chopped parsley
  • 15g mint leaves
  • 1 lemon, juice only
  • 1.5 tbsp olive oil
  • 1 deseeded and chopped red chilli
  • 10g chopped coriander leaves
  • Boil the potatoes for 15 mins, or until tender. Meanwhile, preheat the grill to medium and season the lamb cutlets with salt and pepper. Grill for 5 mins on each side, then cover with foil and leave to rest.
  • Toss the pistachios, parsley, lemon, mint, 1 tbsp of oil and 200ml of water in a food processor, and blitz until smooth. Season to taste. Drain the potatoes and return them to the pan, then add the remaining oil, the chilli and coriander and lightly crush with a fork. Serve the potatoes with the grilled lamb, drizzled with plenty of the pistachio sauce.
20 mins
4 serving

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