Lamb Cutlets With Pistachio And Mint Pesto Recipe

Ingredients For Lamb Cutlets With Pistachio And Mint Pesto Recipe

• 6 Kipfler potatoes, thickly sliced diagonally
• 12 Lamb cutlets
• 170 gram Jar marinated artichokes, drained, halved
• 1 Red Onion, Thinly Sliced
• 0.5 cup Fresh flat leaf parsley leaves
• 0.25 cup Fresh mint leaves
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon Lemon juice
• 0.33000000000000007 cup Pistachio kernels, toasted
• 0.25 cup Finely Grated Parmesan
• 1 Garlic Clove, Finely Chopped
• 1 cup Fresh mint leaves