Lemon ’n Pepper Lamb Cutlets with Butterbean Purée and Minty Coriander Pesto
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Lamb; Main Ingredient; Mains; Meals and Courses
Description
The tastiest lamb cutlets served with even tastier butterbean purée with a beautifully blended herb pesto!
Ingredients
Lemon ’n pepper lamb
1 rack of lamb, with about 8 cutlets
zest of 2 lemons
3 Tbsp (45 ml) freshly milled black pepper
2 tsp (10 ml) rock salt
2 Tbsp (30 ml) olive oil
Butterbean purée
1 tsp (5 ml) olive oil
1 onion, chopped
2 cloves garlic, crushed
2 cans (400 g each) butterbeans, drained and rinsed
3 Tbsp (45 ml) olive oil
juice of ½ lemon
salt and milled black pepper to taste
Coriander and mint pesto
3 fat cloves garlic, chopped
50 g pine nuts or blanched almonds
2 C (500 ml) chopped fresh coriander
1 C (250 ml) fresh mint leaves
50 g Parmesan cheese, finely grated
juice of ½ lemon
3 Tbsp (45 ml) extra virgin olive oil
salt and pepper to taste
Instructions
Lemon ’n pepper lamb
Preheat the oven to 220 °C.
Score the lamb fat and rub the zest, pepper, salt and olive oil into the meat, especially on the fatty side. Heat a stove-to-oven frying pan until smoking hot. Sear all sides of the meat until brown and caramelised. Transfer to the oven and roast for about 25 minutes (for medium-rare). Allow to rest for 5 minutes before slicing into cutlets.
Butterbean purée
Heat the oil in a small saucepan and fry the onion and garlic until browned and fragrant. Add the beans and heat through for about 3 minutes. Place the mixture into a food processor and add the olive oil and lemon juice. Blend until smooth and season to taste. For a more rustic mash, mash by hand. Delicious warm or at room temperature.
Coriander and mint pesto
Coriander and mint pesto
Place the garlic, nuts and herbs into a food processor and blitz until fine. Add the remaining ingredients and blend until well combined, adding more oil if a thinner consistency is preferred. Season to taste.
Slice the lamb into cutlets, allowing 1–2 cutlets per person. Dish onto a bed of butterbean purée with a dollop of coriander and mint pesto, and serve with a crisp garden salad.
