Lamb Cutlets with Pumpkin Seed Pesto and Beans

Lamb Cutlets with Pumpkin Seed Pesto and Beans

Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes.

4x lamb cutlets
A splash Telegraph Hill Olive Oil
2 tbsp sherry vinegar
400g tin cannellini beans
½ red onion, finely chopped
12x baby plum tomatoes, quartered
3 tbsp Telegraph Hill Pumpkin Seed Pesto
A handful of rocket

STEP 1 Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.

STEP 2 Gently heat the beans and their liquid in a small pan then drain well and tip into a bowl. Add the onion, tomatoes, pesto and another tbsp of sherry vinegar, and toss.

STEP 3 Heat a griddle pan over a high heat. Cook the lamb cutlets for 2-3 minutes each side, depending on the thickness, then rest for 5 minutes. Stir the rocket through the beans and serve with the lamb.


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