Name: BBQ lamb platter with olive and almond pesto
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
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

Lamb chops with salad and dips on the side

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

Method

step 1
Put the olives, almonds, spring onions and 3 tbsp of olive oil in a small food processor and pulse until roughly chopped. Tip into a bowl, stir in the parsley, basil and ½ the lemon juice, and season.
step 2
Mix the paprika with 1 tbsp of olive oil and the remaining lemon juice, then rub all over the cutlets. If cooking on a barbecue, get the barbecue to a medium-high heat and oil the grill with some vegetable oil. Grill the cutlets for 2-3 mins per side for medium-rare. Alternatively, you can cook the cutlets on a hot griddle. Rest for 3 mins then serve with the pesto, salad and some buttered new potatoes.