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

Name: Chargrilled Lamb Cutlets with Coriander & Goat’s Cheese Pesto & Peppers
Yield: Serves 4
Ingredients: 1 small red chilli; ½ quantity of Coriander & Goat’s Cheese Pesto; 8 thickly cut lamb cutlets (or chops); 2 garlic cloves, crushed; Salt & freshly ground black pepper; 1 tablespoon white wine vinegar; 4 red peppers, deseeded; 90 ml (3 fl oz, ⅓ cup) olive oil

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, ⅓ cup) olive oil
2

Main course
Gluten-free

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