BBQ Grilled Lamb Cutlets with Mint & Pea Pesto

A quick grill and a bright pea-and-mint pesto give lamb cutlets a fresh finish. Make the pesto first so it is ready when the lamb comes off the BBQ.

Serves 4 · Prep 15 min · Cook 10 min

Ingredients

• 12 lamb cutlets, frenched
• 2 tbsp BBQ Lab Black Gold Rub
• 1 tbsp olive oil, for the lamb
• 1 cup (150g) frozen peas, blanched
• 1 cup mint leaves, packed
• 1/4 cup (25g) grated parmesan
• 1/4 cup (60ml) olive oil, for the pesto
• 1 small garlic clove
• 1 tbsp lemon juice
• Salt and pepper

Method

1. Rub the lamb cutlets with the BBQ Lab Rub and 1 tbsp olive oil. Set aside while you make the pesto.
2. For the pesto, blend the blanched peas, mint, parmesan, garlic and lemon juice in a food processor. With the motor running, drizzle in the olive oil until you have a coarse, spoonable pesto. Season to taste.
3. Heat a BBQ or grill pan to high.
4. Grill the cutlets for about 2–3 minutes on each side, turning to sear the surfaces, and continue to your preferred doneness. Thickness and grill heat affect the time.
5. Rest for a few minutes, then serve with the pea and mint pesto spooned over or alongside.

Find the ingredients

French Cut Lamb Cutlets (1 ea) · BBQ LAB Black Gold — Beef BBQ Rub

Find more cooking inspiration in The Lucky Pig Recipe Hub.

Visit The Lucky Pig in Bentleigh

Find us at 452 Centre Road, Bentleigh VIC 3204. Ask our butchers for help choosing the right cut for your next meal.

Watch the recipe