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Persian lamb cutlets with pistachio and coriander salsa
Serves 6 Starters and mains
Ingredients
- 12 large lamb cutlets, French trimmed
- 1tsp each ground cardamon, ground cinnamon and ground coriander seeds
- 1tbsp chopped fresh rosemary (with flowers, if available)
- 3tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- grated zest 1 lemon
- rocket leaves, to serve
For the pistachio and coriander salsa
- 30g pistachio nuts
- 1 bunch fresh coriander leaves (about 30g)
- 1 garlic clove, crushed
- 150ml extra virgin olive oil
- 1tbsp lemon juice
- 1tsp caster sugar
Method
Trim the lamb cutlets of excess fat and place them in a shallow dish. Combine all the ground spices with the rosemary, oil, garlic and lemon zest and rub all over the lamb. Leave to marinate for several hours.
Make the salsa just before heading off for the picnic. Place the nuts, coriander, garlic and half the oil in a food processor and blend until smooth. Transfer to a bowl and stir in the remaining oil and vinegar. Season to taste.
Season the marinated lamb with salt and pepper and char-grill for 1 minute on each side until charred and tender, but still pink in the middle. Leave to cool.
Serve the lamb with a bowl of the salsa on the side or drizzle salsa over the lamb and serve it on a large platter, scattered with a few rosemary flowers and some rocket leaves.
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