Natural lamb cutlets with mint pesto
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish uses boneless lamb loin, cut into 8-10 cutlets, which are rubbed with a herb mixture of oregano, rosemary, and thyme before grilling. The tender meat quickly absorbs flavor, so you only need to marinate it for 10 minutes. Grill the cutlets and serve with mint pesto, which you whip up in a food processor in just a few minutes while the meat marinates. Its refreshing flavor perfectly complements the fatty, juicy lamb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mutton
- 1 kg. natural lamb loin cutlets, about 8-10 pcs.
- 1 tbsp. l. olive oil
- 1 teaspoon dried oregano
- 0.5 tsp dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- 0.5 tsp salt
Mint pesto
- 2 cloves of garlic
- 1/4 cup pine nuts
- 3/4 cup fresh basil leaves
- 1.5 cups fresh mint leaves
- 3/4 cup fresh parsley
- 0.5 tbsp. grated parmesan
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1/4 cup olive oil
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Recipes with similar ingredients: mutton, Parmesan cheese, pine nuts, mint, basil, parsley, oregano, thyme, rosemary, black pepper, pesto sauce
Cooking the dish according to the recipe:
- Preheat grill to high heat.
- Rub the lamb with olive oil. In a small bowl, combine the oregano, thyme, rosemary, black pepper, and salt. Rub the spice mixture over the entire surface of the meat. Let the meat rest for 10 minutes at room temperature.
- While the cutlets are resting, prepare the mint pesto..
Place the garlic in a food processor and pulse until finely chopped. Add the pine nuts and pulse until finely chopped. Add half the herbs and pulse for 30 seconds, then add the remaining herbs and pulse until finely chopped. Add the Parmesan, salt, and pepper, and pulse lightly until smooth. With the processor running, pour in the oil and pulse until smooth. - Grill the patties for 2-3 minutes per side for medium-rare. Serve the lamb with mint pesto.
Categories:
recipe / Backyard Recipes / Winter dishes / Dinner / Main courses / Meat / Guy Fieri
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