Lamb cutlets with pistachio & herb dressing

• French-trimmed lamb cutlets↗4

  (you can ask your butcher to do this)

• olive oil↗2 tsp tsp
• chilli flakes↗½ tsp tsp
• pistachio↗25g g
• olive oil↗1 ½ tbsp tbsp
• handful flat-leaf parsley↗

  leaves, torn

• dill↗2

  sprigs, roughly torn

Step-by-step instructions

1. 1

   For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.

2. 2

   Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgete & anchovy salad (see related recipes, right).