• 750g baby potatoes
  • 2 x 250g lamb cutlets
  • 100g unsalted pistachios
  • 14g flat-leaf parsley, roughly chopped
  • 14g mint, leaves picked, plus extra sprigs to garnish
  • 1 lemon, juiced
  • 1½ tbsp olive oil
  • 1 red chilli pepper, deseeded and finely chopped
  • 7g fresh coriander, chopped


  1. 1

    Bring a large pan of water to the boil and cook the potatoes for 15 minutes until tender.

  2. 2

    Meanwhile, preheat the grill to medium. Season the chops with freshly ground black pepper and place on the grill pan. Grill for 4-5 minutes on each side, or until cooked to your liking. Cover with foil and leave to rest for 5 minutes.

  3. 3

    Place the pistachios, parsley, mint, lemon juice, 1 tbsp olive oil and 200ml water in a blender or mini food processor, then whizz together for a few seconds to make a fairly smooth sauce. Season to taste with freshly ground black pepper.

  4. 4

    Drain the potatoes and return them to the pan. Add the rest of the oil with the chilli and coriander and crush lightly with a fork. Serve the potatoes with the grilled chops and the pistachio sauce and garnish with the extra mint sprigs.

Nutritional Details

Each serving provides
  • Energy 2366kj 565kcal 28%
  • Fat 37.9g 54%
  • Saturates 13.9g 70%
  • Sugars 3.2g 4%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

30.8g carbohydrate 5.2g fibre 22.6g protein

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