Uploaded March 2026 | Updated September 2026, 1 week ago
This recipe was inspired by a fantastic Indian restaurant I went to recently. It was served as a starter and the taste was amazing (if a little spicier than my version).
This one has all the flavour, but without the heat. If you like the sound of the spicy version, though, sprinkle ½ teaspoon cayenne pepper onto the lamb cutlets before cooking and add 1-2 jalapenos into the pesto before blending.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 4
Ingredients
Griddled Lamb
• 12 lamb cutlets
• 4 tablespoons oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1 teaspoon garlic powder
Coriander (cilantro) Pesto
• 50g (1.75oz) large bunch fresh coriander (cilantro) leaves (longer stalks removed)
• 2 cloves garlic – peeled
• Zest and juice of half a lime
• 40 g (3 tablespoons) pine nuts
• 30 g (⅓ cup) freshly grated Parmesan
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon Maldon salt
• 90 ml (⅓ cup) olive oil
• ½ teaspoon crushed Maldon salt
Instructions
1. First make the pesto. Add the coriander, garlic, lime zest, lime juice, pine nuts, Parmesan, black pepper and salt to a food processor and pulse for about 10 seconds to break up the garlic and pine nuts.
2. Turn the food processor back on and pour in the oil in a steady stream – which should take about 10 seconds.
3. Check for consistency – if you like it a little chunky, it’s ready to go. If you like it smoother, whizz for another 10-20 seconds, until the texture is to your liking.
4. Taste the pesto and add in more salt if needed. I usually add in approx. ½ teaspoon lightly crushed Maldon salt.
5. For the lamb, heat a large griddle pan over a high heat until hot.
6. Brush the lamb cutlets with the oil, then sprinkle all over with the salt, pepper, oregano, paprika and garlic powder.
7. Place on the griddle and cook for 2-3 minutes on each side, until well browned. You may need to work in two batches, depending on the size of your griddle pan. If you do, then keep the first batch warm by placing on a board or in a tray and cover with a piece of foil and a tea-towel.
8. Once all of the lamb cutlets are cooked, place on a board and cover with foil and a tea-towel. Allow to rest for 3 minutes before serving, drizzled with coriander pesto.
9. I like to serve this with steamed new potatoes and peas.
Tip: As tasty as they are, lamb cutlets are pretty small (about 2 bites per cutlet), so if you want more meat, add an extra cutlet or two per person.
#CookingShow #Recipe
This recipe was inspired by a fantastic Indian restaurant I went to recently. It was served as a starter and the taste was amazing (if a little spicier than my version).
This one has all the flavour, but without the heat. If you like the sound of the spicy version, though, sprinkle ½ teaspoon cayenne pepper onto the lamb cutlets before cooking and add 1-2 jalapenos into the pesto before blending.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 4
Ingredients
Griddled Lamb
• 12 lamb cutlets
• 4 tablespoons oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1 teaspoon garlic powder
Coriander (cilantro) Pesto
• 50g (1.75oz) large bunch fresh coriander (cilantro) leaves (longer stalks removed)
• 2 cloves garlic – peeled
• Zest and juice of half a lime
• 40 g (3 tablespoons) pine nuts
• 30 g (⅓ cup) freshly grated Parmesan
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon Maldon salt
• 90 ml (⅓ cup) olive oil
• ½ teaspoon crushed Maldon salt
Instructions
1. First make the pesto. Add the coriander, garlic, lime zest, lime juice, pine nuts, Parmesan, black pepper and salt to a food processor and pulse for about 10 seconds to break up the garlic and pine nuts.
2. Turn the food processor back on and pour in the oil in a steady stream – which should take about 10 seconds.
3. Check for consistency – if you like it a little chunky, it’s ready to go. If you like it smoother, whizz for another 10-20 seconds, until the texture is to your liking.
4. Taste the pesto and add in more salt if needed. I usually add in approx. ½ teaspoon lightly crushed Maldon salt.
5. For the lamb, heat a large griddle pan over a high heat until hot.
6. Brush the lamb cutlets with the oil, then sprinkle all over with the salt, pepper, oregano, paprika and garlic powder.
7. Place on the griddle and cook for 2-3 minutes on each side, until well browned. You may need to work in two batches, depending on the size of your griddle pan. If you do, then keep the first batch warm by placing on a board or in a tray and cover with a piece of foil and a tea-towel.
8. Once all of the lamb cutlets are cooked, place on a board and cover with foil and a tea-towel. Allow to rest for 3 minutes before serving, drizzled with coriander pesto.
9. I like to serve this with steamed new potatoes and peas.
Tip: As tasty as they are, lamb cutlets are pretty small (about 2 bites per cutlet), so if you want more meat, add an extra cutlet or two per person.
#CookingShow #Recipe
