Lamb cutlets with pistachio & herb dressing

Lamb cutlets with pistachio & herb dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 8 mins


Serves 2
Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest

Nutrition and extra info

Nutrition: per serving

  • kcal368
  • fat29g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein26g
  • salt0.2g


  • 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp chilli flakes

For the dressing

  • 25g pistachio
  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful flat-leaf parsley leaves, torn
  • 2 dill sprigs, roughly torn


  1. For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.

  2. Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Apr, 2015
It’s a curious thing how often lamb seems to be associated with romantic dishes, the last 2 weddings I went to – we were served lamb, the last valentine set menu restaurant went to, it was lamb again. This seems to be a relatively recent feature in the dirty calendar but this recipe looks pretty amazing anyway. I’m a chef (all-be-it a pub chef) but have done my stints in the luxury wedding venues and preparing flashy wedding food, incidentally anyone looking for real good, real original dishes be it for a private little bash in the garden or as a part of organising a wedding should check out the cater websites for culinary ideas, that’s what we do at the pub I’m at ! because these carters need to continually change and evolve to remain competitive they like to promote their latest ideas, so we only need to visit their sites and nick their ideas check out this site for some cool and stealable ideas ( now they are not always practical but it’s the go to place if you need pretty and original ideas fast.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?