Advertisement
Chargrilled Lamb Cutlets with Coriander & Goat’s Cheese Pesto & Peppers
- Serves
4
- Difficulty
Medium
By Paul Gayler
Published 1997
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 ⅓ cup 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe