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Serves: 8
Cook Using: HobMethod
- 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.
- 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.
Ingredients
- 8 Northern Ireland Farm Quality Assured lamb cutlets
- 1 Garlic clove
- A little olive oil
- Salt and pepper
- Basil pesto
- 30 g(1oz) Fresh basil leaves (about half of a supermarket pot plant)
- 1 Clove of garlic peeled and chopped
- 30 g(1oz) Freshly grated Parmesan cheese
- 15 g(0.5oz) Toasted pine nuts (toast in a hot oven for around 5 minutes until golden)
- 2 g or pinch sugar
- 1 g or pinch salt
- 100 ml(3floz) extra virgin olive oil
For the crushed potato:
- 1.5 kg(3 lb) New potatoes, scraped clean not peeled
- Olive oil
- 1.5 tsp Lemon juice
- Handful of chopped fresh herbs, parsley, chives or basil
- Salt and black pepper
