Griddled lamb cutlets with asparagus, basil pesto and feta

Serves: 4 Prepare & Cook:


  • 2 tbsp olive oil
  • 600g asparagus, trimmed
  • 8 lamb cutlets or small chops
  • small handful mint leaves, finely chopped
  • 1½ tbsp basil pesto
  • 30g pine nuts, toasted
  • 50g feta


  1. Set a griddle pan with 1 tbsp olive oil over a high heat. Add the asparagus and cook for 2-3 minutes on each side, until nicely charred. Set aside and cover to keep warm.
  2. Return the pan to the heat. Brush the lamb with the remaining oil and cook for 6-8 minutes, turning halfway, or until done to your liking. Leave to rest, covered, for 5 minutes.
  3. Put the asparagus, mint, basil pesto and pine nuts in a bowl. Toss gently to combine, crumble in the feta, then season.
  4. Divide the asparagus and feta mixture among four plates, top with the lamb and serve.

Top Tip

For tender lamb, make sure to give the cooked chops some time to rest. You can use this time to assemble the asparagus and feta mixture.

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