Chargrilled Lamb Cutlets with Coriander & Goat’s Cheese Pesto & Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A creamy potato purée or some soft or grilled polenta would go well with the chargrilled lamb and sautéed red peppers in this dish.


  • 90 ml (3 fl oz, cup) olive oil
  • 2


Heat the olive oil in a frying pan, add the garlic and the whole chilli and cook for 1 minute over a low heat to infuse the oil. Cut the peppers into strips 1 cm (½ in) wide and add to the pan, season with