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.
Prep Time 20 mins
Cooking Time 10-15 mins
Always wash your hands after handling raw meat
- 8 Northern Ireland Farm Quality Assured lamb cutlets
- 1 garlic clove
- A little olive oil
- Salt and pepper
- 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.
- 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
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.
- Serve the lamb on warm plates with crushed potato, fried red onions and drizzle with the pesto.