Recipe of The Week – 18th May 2015
Grilled Lamb Cutlets with Almond Pesto & Tomato
What you need
75g whole almonds
4 plum tomatoes
4 sun dried tomatoes
4 good sprigs of oregano
60 pecorino cheese
75ml olive oil
Sea salt and freshly milled pepper
8 lamb chops
What you do
– To remove the brown skin from the almonds place in a bowl and pour over boiling water from the kettle. Leave to stand for 1 minute, drain and place in a tea towel, rub well to remove the skin.
– Place the nuts in a food processor with all the ingredients except the oil and cheese, and pulse well. Scrape down and repeat before adding the pecorino and slowly drizzle in the oil. Season with sea salt and freshly milled pepper.
– Grill the lamb chops with a little sea salt and freshly milled pepper and serve with the pesto.
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