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TOTAL TIME: 35 Minutes



  • 1/2 bunch mint, leaves chopped

  • 1/2 bunch flat-leaf parsley, leaves chopped

  • 1/4 cup (40g) pine nuts, toasted

  • 2 tbs grated parmesan

  • 1 garlic clove, finely chopped

  • 2/3 cup (165ml) olive oil, plus extra to brush

  • 12 x French-trimmed lamb cutlets

  • 3 tsp dried mint

  • 1 Kurrawong Organics broccoli, sliced lengthways

  • 11/2 tbs lemon juice

  • 100g watercress

  • 2 Kurrawong Organics beetroots, cut into thin matchsticks

  • 120g marinated feta, drained, crumbled


  1. Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.

  2. Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.

  3. Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.

  4. Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.

  5. Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.

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