• 8 lamb cutlets

  • 250gm frozen peas

  • 20 mint leaves + extra to garnish

  • 50g smoked almonds

  • Zest and juice of 1/2 lemon

  • 25gm Parmesan, grated

  • 125ml olive oil

  • 1 large kumara (Maori for sweet potato)

  • Sea salt & freshly ground black pepper

  • 1/2 lemon juice to serve



  • Bring a medium sized saucepan of salted water to the boil. Add the frozen peas and cook for 2 minutes or until just done. Strain through a sieve and run under cold water until cool. Place the almonds, mint, lemon zest and juice and peas into a food processor then puree. While the machine is running add the olive oil in a slow and steady stream so that it incorporates and makes a nice smooth pesto. Season with salt and pepper to taste. Transfer to a serving bowl, cover and refrigerate until needed. This can be made the day before.

  • Preheat the oven to 175C. Wash and dry the outside of the kumara. Cut the kumara into chips approx. 1cm square and 8cm long. Toss in a large bowl with olive oil, salt and pepper then place in a single layer onto a tray lined with baking paper. Place into the oven and cook for 20 minutes then turn over and cook for another 15 minutes until golden and slightly crisp.

  • Preheat a BBQ or pan to a high heat. On a tray season both sides of the lamb cutlets with a little olive oil, salt and pepper. Cook for 4-5 minutes either side (depending on thickness) and then rest on a rack for 5 minutes. When ready to serve place them back on the BBQ for 2 minutes either side to reheat.

  • Remove pea pesto from the fridge at least 30 minutes before serving to allow it to come to room temperature. Neatly arrange the lamb cutlets onto a serving platter and drizzle with a little olive oil, squeeze of lemon juice and mint leaves. Place the kumara chips into a bowl and sprinkle with a little salt. Allow your guests to serve themselves.

Australian Lamb BBQ Cutlets 2pcs