Ingredients
Lamb cutlets
White wine
Salt and pepper
For the pesto
Ingredients
Fresh mint leaves
Black basil leaves
Rucola leaves
1 clove garlic
Pinch of sea salt
50g pine nuts, toasted
Olive oil
Grated Parmesan or Pecorino
Method
Marinate the lamb cutlets for about two hours in the wine mixture.
Mix all the pesto ingredients in a blender until creamy.
Grill the cutlets until medium cooked. If you wish to cook them more, you can finish them off in a hot oven. Serve hot, drizzled with a tablespoon of pesto on top.
Michael Cauchi is the Chef patron at Micheal’s, Valletta.