Lamb Cutlets With Pistachio & Herb Dressing

Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest

• Cooking Time Prep 10 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  368

• Protein

  26g

• Carbs

  2g

• Fat

  29g

• Saturates

  8g

• Fibre

  2g

• Sugar

  1g

• Salt

  0.2g

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 pistachios
• 1½ tbsp olive oil
• handful flat-leaf parsley leaves, torn
• 2 dill sprigs, roughly torn

Directions

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.
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).

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