BBQ Lamb Cutlets with Rivermint Chilli Pesto
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 servingsPrep
90 minCook
15 minReady
105 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basil
|
*
|
| 1 | cup |
mint leaves
|
*
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 50 | grams |
pine nuts
|
|
| 3 | cloves |
garlic
|
|
| 3 | whole |
green chili peppers
chopped |
*
|
| 50 | grams |
Parmesan cheese
|
|
| 1 | tablespoon |
sea salt
|
|
| 400 | grams |
green beans
|
|
| 1 | whole |
mozzarella cheese
torn into chunks |
*
|
| 2 | cups |
cherry tomatoes
|
|
| 12 | whole |
lamb rib chops
|
*
|
| 1 | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basil
|
*
|
| 237 | ml |
mint leaves
|
*
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 5E+1 | grams |
pine nuts
|
|
| 3 | cloves |
garlic
|
|
| 3 | whole |
green chili peppers
chopped |
*
|
| 5E+1 | grams |
Parmesan cheese
|
|
| 15 | ml |
sea salt
|
|
| 4E+2 | grams |
green beans
|
|
| 1 | whole |
mozzarella cheese
torn into chunks |
*
|
| 473 | ml |
cherry tomatoes
|
|
| 12 | whole |
lamb rib chops
|
*
|
| 5 | ml |
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.
