BBQ Lamb Cutlets with Rivermint Chilli Pesto Recipe

Name: BBQ Lamb Cutlets with Rivermint Chilli Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil; 1 cup mint leaves; 1/2 cup olive oil, extra-virgin; 50 grams pine nuts; 3 cloves garlic; 3 whole green chili peppers chopped; 50 grams parmesan, parmigiano-reggiano cheese, grated; 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

Servings: persons

1 cup basil
1 cup mint leaves
1/2 cup olive oil, extra-virgin
50 grams pine nuts
3 cloves garlic
3 whole green chili peppers chopped
50 grams parmesan, parmigiano-reggiano cheese, grated
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

1
The Pesto Pound the basil, mint, pine nuts and green chillies together in a mortar to a fine paste.
2
Slowly drizzle in the oil while mixing.
3
Finally stir in the cheese.
4
Check the seasoning.
5
Green Bean Pesto Cook the beans in rapid boiling salted water for a minute or two and refresh in iced water.
6
Drain.
7
Toss the beans with the torn mozzarella, tomatoes and with some of the pesto.
8
The Lamb Marinate the meat for an hour or two in a little of the pesto.
9
Season with pepper and grill over moderate heat to just medium done.
10
Rest a few minutes before serving over the bean salad with an extra pesto on the side.
11
Serve with with a glass of Banrock Station Shiraz Mataro, 2008, 5.99 at Sainsburys, Somerfield, Tesco, Waitrose and Thresher.

1448

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup basil, 1 cup mint leaves, 1/2 cup olive oil, extra-virgin, 50 grams pine nuts, and more.

Yes, BBQ Lamb Cutlets with Rivermint Chilli Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

BBQ Lamb Cutlets with Rivermint Chilli Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions