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.

No additional tips available.

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

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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.

BBQ Lamb Cutlets with Rivermint Chilli Pesto

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