Lamb cutlets with pistachio & herb dressing

10-30 minutes 2 servings 400 kcal or less bills supper for two griddled lamb chops mains meals for two quick quick recipes

N/A

Source

Ingredients

4 French-trimmed lamb cutlets (you can ask your butcher to do this)

2 tsp olive oil

½ tsp chilli flakes

25g pistachio

1 ½ tbsp olive oil

handful flat-leaf parsley leaves, torn

2 dill sprigs, roughly torn

Method

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.

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).