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Lamb cutlets with crushed potato and pesto

So delicious Northern Ireland Farm Quality Assured lamb cutlets need little else. However this recipe is pesto perfect. Try making your own pesto; it’s easy if you have a food processor. If not, use a good shop bought one.


Serves 8
Prep Time 20 mins
Cooking Time 10-15 mins

Always wash your hands after handling raw meat


Ingredients

  • 8 Northern Ireland Farm Quality Assured lamb cutlets
  • 1 garlic clove
  • A little olive oil
  • Salt and pepper

Basil pesto

  • 30g (1oz) fresh basil leaves (about half of a supermarket pot plant)
  • 1 clove of garlic, peeled and chopped
  • 30g (1oz) freshly grated Parmesan cheese
  • 15g (½ oz.) toasted pine nuts (toast in a hot oven for around 5 minutes until golden
  • 2g or pinch sugar
  • 1g or pinch salt
  • 100ml (3floz) extra virgin olive oil

Simply put all of the ingredients, apart from the olive oil, into a food processor and whiz, add the oil in a slow steady stream until you have a creamy green sauce. Set to one side and let the flavours start to develop. This can be made a day or two before and kept in the fridge.


Crushed potato

  • 1.5kg (3 lb) new potatoes, scraped clean – not peeled
  • Olive oil
  • 1 ½ teaspoons lemon juice
  • Handful of chopped fresh herbs, parsley, chives or basil
  • Salt and black pepper

Method:

Steam the new potatoes until tender. Meanwhile brush the lamb cutlets with a little olive oil, rub with the garlic clove and sprinkle with salt and pepper, grill for a few minutes on each side until cooked to your liking. When the potatoes are cooked place them into a large dish with a few drops of the olive oil and crush briefly with a fork; the potatoes should be slightly broken – not mashed. Add the chopped herbs, lemon juice, salt, pepper and a little more olive oil. Stir with a wooden spoon until all the ingredients are combined.


To Serve:

  • Serve the lamb on warm plates with crushed potato, fried red onions and drizzle with the pesto.

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