This is Summer Barbecue food at its finest! The Tangy Mint and Pistachio Pesto makes this dish sing! It's so delicious you will be standing over the food processor eating it by the spoonful! 

Ingredients

Lamb cutlets

Tangy Mint Pistachio Pesto

250g pistachio nuts
2 bunches mint, washed and stalks removed
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Splash olive oil
1/2 teaspoon salt (optional)

Method

Tangy Mint Pistachio Pesto

Place all ingredients in a food processor.
Process until combined.
Taste and adjust seasonings until you find yourself eating it by the spoonful straight out of the food processor!

Lamb Cutlets

Cook lamb cutlets on barbecue or in a frying pan until seared on outside and just pink on the inside.

Serve with Tangy Mint Pistachio Pesto on a bed of salad (like this divine Watercress Citrus Salad!)

Enjoy!