Lamb Cutlets with Mint & Pistachio Crumble

The Delish Sisters, Kate and Rebecca Lund, modestly describe their cooking as healthy, home-style food. Try their recipe for Lamb Cutlets with Mint & Pistachio Crumble…

Serves 4

  • 6-8 lamb cutlets or chops
  • 2 tsp olive oil
  • salt and pepper
  • 1 cup shelled pistachios
  • 2 handfuls fresh mint, stems removed
  • 1 tsp dried onion flakes

Method

  1. Turn your oven on to grill.
  2. While the oven is getting hot, lay your lamb cutlets onto an oiled baking tray. Season with salt and pepper. Place the cutlets under the grill and turn them now and then to get each side golden and the fatty bits nice and crispy.
  3. Place the pistachios, mint, onion flakes and a little salt and pepper into a blender and pulse. Don’t go too fine.
  4. Serve the cutlets topped with a generous sprinkle of mint and pistachio crumble, and serve with the pilaf cake.
_cs_0543Barley & Bulgar Wheat Pilaf Cake with a Roasted Garlic & Tahini Dressing

Serves 4

  • 3 tbsp olive oil
  • 2 red onions, sliced
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2½ cups cooked barley
  • 2 cups cooked bulgar wheat
  • ½ cup water
  • 2 tbsp vegetable stock powder
  • a handful each of chives, dill, basil and coriander pulsed in a blender until roughly chopped
  • 150g mejool dates, pitted and chopped
  • zest and juice of three medium lemons
  • salt and pepper

Tahini Dressing

  • 3 tbsp tahini paste
  • 1 cup plain yoghurt
  • lemon juice
  • olive oil
  • salt and pepper
  • fresh herbs
  • chili flakes and lemon zest to garnish

Method

  1. Preheat the oven to 180°C.
  2. In a big pot heat a good glug of olive oil and sauté one onion and garlic until soft and slightly browned. Add the cumin and sauté for a further 3 minutes or until the cumin becomes aromatic. Add the barley and bulgar wheat and stir, letting it absorb all the flavour. Add about ½ cup of water, the vegetable stock and
    the pulsed herbs. Give it a good stir and pop a lid on to steam for about 3 minutes. Remove the grain mixture from the heat and stir in the chopped dates, half of the lemon zest and about 2 tbsp lemon juice. Season to taste.
  3. Tip your grain mixture into a greased, round casserole pan or ovenproof bowl. Bake uncovered for 25-30 minutes. Remove from the oven, loosen around the edges with a knife and leave to stand while you make the tahini dressing.
  4. In a blender blitz the tahini, yoghurt, lemon juice, olive oil and salt. Tip the barley cake onto a board or serving platter and garnish with fresh herbs, chilli flakes and lemon zest.

Wine suggestion: Môrgenster Nu Series 1 Sangiovese

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