Artichoke & pecorino bruschetta
These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
Lamb cutlets with pistachio & herb dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 French-trimmed lamb cutlets(you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
For the dressing
- 25g pistachio
- 1 ½ tbsp olive oil
- handful flat-leaf parsleyleaves, torn
- 2 dillsprigs, roughly torn
Nutrition: per serving
- kcal368
- fat29g
- saturates8g
- carbs2g
- sugars1g
- fibre2g
- protein26g
- salt0.2g
Method
step 1
For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
step 2
Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).
