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

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

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.

Ingredients

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

Method

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