Ingredients - Serves Two
4 French-trimmed lamb cutlets (you can ask your butcher to do this)
2 tsp olive oil
½ tsp chilli flakes
For the dressing
1½ tbsp olive oil
handful flat-leaf parsley leaves, torn
2 dill sprigs, roughly torn
1. For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
2. Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with a simple courgette & anchovy salad.