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Lamb Cutlets with Pesto

We marinated these yesterday and just put them on the grill for lunch. The aroma in the house was incredible. Everyone was queuing up at the grill! A real quick recipe and is delicious with a salad. Give them a go this weekend.

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The star of the show

Gluten free

Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.

(38)

Mild

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£4.75

Ingredients

1 Kilo Lamb cutlets or chops
For the Marinade…
100g Shemin’s Indian Curry Paste
1 tsp Garam Masala
1 tbsp Oil
3 tbsp Water

Pesto Recipe:
Blend together until finely chopped –
60g Cashew nuts
80g Coriander leaves and stalks
25g Mint leaves
2 Cloves garlic
Juice of a lemon or to taste
70 -100ml Extra virgin olive oil
Salt and pepper to taste

How to make Lamb Cutlets with Pesto

1. Mix together all the marinade ingredients and cover the lamb cutlets with the marinade. Put into a glass bowl, cover and leave to marinate for a couple of hours or overnight in the fridge if possible.
2. After marinating, take the lamb chops out of the fridge and bring to room temperature before cooking.
3. Turn the grill up on high and leave to heat up with the oven door closed for 5 minutes. Put the lamb chops on a baking tray and cook under the hot grill for 4-5 minutes on each side, depending on how you like your meat done.

Serve with the pesto, baked potatoes or chips and salad.

Pair it with

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I love the pastes. They're fresh and easy to use.

Lamb Cutlets with Pesto

Serves