• 6 lamb cutlets, Frenched
  • 80 g pistachio kernels
  • Finely grated rind of ½ lemon, plus lemon wedges to serve
  • 1½ tbsp olive oil
  • Wild rocket, to serve
    Warm potato salad
  • 400 g kipfler potatoes, scrubbed, washed, thickly sliced
  • 1½ tbsp olive oil
  • ½ tbsp red wine vinegar
  • Juice of ½ lemon, or to taste
  • ½ tsp seeded mustard
  • 2 spring onions, white and green parts, thinly sliced
  • 1 small garlic clove, crushed


Step 1

To make the potato salad, bring potatoes and enough cold salted water to cover generously to the boil in a large saucepan over medium-high heat and cook until potatoes are tender (12-15 minutes). Drain, transfer to a bowl and crush roughly with a fork. Add oil, vinegar, lemon juice, mustard, spring onion and garlic, season to taste and toss to combine, then set aside while you prepare the lamb.

Step 2

Preheat oven to 200°C. Process nuts, lemon rind and a pinch of salt in a small food processor until finely chopped, tip onto a tray. Brush cutlets lightly with oil, then press into pistachio mixture, coating both sides.

Step 3

Heat oil in a large frying pan over medium heat, add half the cutlets and cook until browned (1-1½ minutes each side), transfer to a baking tray lined with baking paper. Repeat with remaining cutlets. Transfer to oven and roast until cooked to your liking (2-3 minutes for medium-rare). Set aside to rest for 5 minutes, then serve with potato salad, rocket and lemon wedges.


1. If you can’t find Frenched lamb cutlets, just ask your butcher to do this for you or try it yourself at home. The process simply involves trimming excess fat and cleaning the bone.

2. Mix things up by applying the same crust to lamb loin chops, butterflied lamb leg, lamb rack or lamb rump.