Lamb with mint pesto

  • 15 mins preparation
  • 15 mins cooking
  • Serves 8, Makes 16 Item
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Lamb with mint pesto
  • 16 lamb cutlets, french trimmed
  • sea salt flakes, to season
  • pepper, to season
Mint pesto
  • 1 cup fresh mint leaves, firmly packed
  • 1 cup fresh parsley leaves, firmly packed
  • 1/4 cup (40g) toasted pine nuts
  • 2 tablespoon grated parmesan cheese
  • 1 clove garlic, peeled
  • 1/2 cup (80g) extra-virgin olive oil


Lamb with mint pesto
  • 1
    Preheat a barbecue to high.
  • 2
    Season the lamb with sea salt flakes and freshly ground black pepper. Cook the lamb on the preheated barbecue for about three minutes each side, or until cooked as desired
  • 3
    Spoon a teaspoon of pesto onto each lamb cutlet. Serve with lemon wedges, if desired.
Mint pesto
  • 4
    Process the herbs, pine nuts, parmesan and garlic until chunky. With the motor running, gradually add oil in a thin stream until smooth. Season to taste.


Not suitable to freeze or microwave.