BBQ lamb platter with olive and almond pesto
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 6 mins
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Make the most of sunny days with al fresco barbecued lamb cutlets, topped with homemade almond pesto
Gluten free
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Try our BBQ lamb platter with olive and almond pesto, then discover butterflied leg of lamb with smoked paprika marinade, spiced leg of butterflied lamb with preserved lemon dressing or crispy lamb breast with malt vinegar sauce.
BBQ lamb platter with olive and almond pesto recipe
Ingredients
Nutrition
-
75g Fragata stoneless Manzanilla olives stuffed with garlic
-
1 tbsp toasted flaked almonds
-
3 spring onions
roughly chopped
-
4 tbsp extra-virgin olive oil
-
handful of chopped parsley
-
handful of chopped basil
-
1 lemon
juiced
-
1 tsp smoked paprika
-
12 lamb cutlets
-
vegetable oil
for the grill
-
baby salad leaves
to serve
-
cooked new potatoes
buttered, to serve
Nutrition: per serving
- kcal510
- fat37g
- saturates12g
- carbs1g
- sugars1g
- fibre0.5g
- protein43g
- salt1g
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Method
-
step 1
Put the olives, almonds, spring onions and 3 tbsp of olive oil in a small food processor and pulse until roughly chopped. Tip into a bowl, stir in the parsley, basil and ½ the lemon juice, and season.
-
step 2
Mix the paprika with 1 tbsp of olive oil and the remaining lemon juice, then rub all over the cutlets. If cooking on a barbecue, get the barbecue to a medium-high heat and oil the grill with some vegetable oil. Grill the cutlets for 2-3 mins per side for medium-rare. Alternatively, you can cook the cutlets on a hot griddle. Rest for 3 mins then serve with the pesto, salad and some buttered new potatoes.
More ways with lamb
Authors
Janine RatcliffeFood director
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