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Lemon ’n Pepper Lamb Cutlets with Butterbean Purée and Minty Coriander Pesto

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The tastiest lamb cutlets served with even tastier butterbean purée with a beautifully blended herb pesto!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
Categories: Lamb, Main Ingredient, Mains, Meals and Courses
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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

Method

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.