Lamb cutlets with crushed potato and pesto

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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.


20 minutes


10-15 minutes



Oven Temp



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

For the 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

  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. Serve the lamb on warm plates with crushed potato, fried red onions and drizzle with the pesto.