BBQ Lamb Cutlets with Rivermint Chilli Pesto

Name: BBQ Lamb Cutlets with Rivermint Chilli Pesto
Prep time: P1H30M
Total time: P1H45M
Yield: 4
Cuisine: Fusion
Ingredients: basil; mint leaves; olive oil, extra-virgin; pine nuts; garlic; green chili peppers; parmesan, parmigiano-reggiano cheese, grated; sea salt; green beans; mozzarella cheese; cherry tomatoes; lamb rib chops; black pepper

Submitted by AAB.bad

This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.

YIELD

4 servings

PREP

90 min

COOK

15 min

READY

105 min

Ingredients

CUP BASIL *

CUP MINT LEAVES *

CUP OLIVE OIL, EXTRA-VIRGIN

GRAMS PINE NUTS

CLOVES GARLIC

WHOLE GREEN CHILI PEPPERS
chopped *

GRAMS PARMESAN CHEESE

TABLESPOON SEA SALT

400

GRAMS GREEN BEANS

WHOLE MOZZARELLA CHEESE
torn into chunks *

CUPS CHERRY TOMATOES

WHOLE LAMB RIB CHOPS *

TEASPOON BLACK PEPPER
freshly ground

Directions

The Pesto Pound the basil, mint, pine nuts and green chillies together in a mortar to a fine paste. Slowly drizzle in the oil while mixing. Finally stir in the cheese. Check the seasoning.

Green Bean Pesto Cook the beans in rapid boiling salted water for a minute or two and refresh in iced water. Drain. Toss the beans with the torn mozzarella, tomatoes and with some of the pesto.

The Lamb Marinate the meat for an hour or two in a little of the pesto. Season with pepper and grill over moderate heat to just medium done. Rest a few minutes before serving over the bean salad with an extra pesto on the side.

Serve with with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.