BBQ Lamb Platter with Olive and Almond Pesto
Make the most of sunny days with al fresco barbecued lamb cutlets, topped with homemade almond pesto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Food processor
- Grill
- Griddle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Tongs
- Pot
- Serving platter
Ingredients
- 75g Fragata stoneless Manzanilla olives stuffed with garlic
- 1 tbsp toasted flaked almonds
- 3 spring onions roughly chopped
- 4 tbsp extra-virgin olive oil
- handful of chopped parsley
- handful of chopped basil
- 1 lemon juiced
- 1 tsp smoked paprika
- 12 lamb cutlets
- vegetable oil for the grill
- baby salad leaves to serve
- cooked new potatoes buttered, to serve
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