Ingredients:

  • 5 lbs New Potatoes (700 g), washed, skin on
  • 1 bunch Asparagus Spears (350 g), trimmed
  • 3 Tbsp Olive Oil (45 ml), divided
  • 1 medium Lemon, zest and juice
  • Sea Salt and Black Pepper, To taste
  • 1 tsp Fresh Rosemary (5 ml), finely chopped
  • 1 cup Frozen Peas (150 g), defrosted or quickly blanched
  • 1 cup (packed) Fresh Mint Leaves (40 g)
  • 1/4 cup Pine Nuts (30 g), toasted lightly
  • 1/4 cup Parmesan Cheese (25 g), freshly grated
  • 1 large Garlic Clove, peeled
  • 1 Tbsp Lemon Juice (15 ml), freshly squeezed
  • 1/3 cup Extra Virgin Olive Oil (80 ml), plus more for consistency
  • 12 Lamb Cutlets (Frenched), approx. 1 inch thick
  • 1 Tbsp Olive Oil (or Rapeseed Oil) (15 ml)
  • 1 Tbsp Unsalted Butter (15 g)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the new potatoes with 2 Tbsp (30 ml) olive oil, rosemary, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes.
  2. Make the Pistou: In a food processor, combine the blanched peas, mint, toasted pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped. With the motor running, slowly drizzle in the 1/3 cup (80 ml) of extra virgin olive oil until a coarse, thick sauce forms. Season to taste. Set aside.
  3. Prep Lamb: Pat the lamb cutlets thoroughly dry with kitchen paper. Season generously with salt and pepper just before cooking.
  4. Add Asparagus: After the potatoes have roasted for 20 minutes, push them to one side. Toss the asparagus with the remaining 1 Tbsp (15 ml) olive oil, lemon zest, salt, and pepper. Place on the baking sheet alongside the potatoes. Return to the oven for 5 minutes.
  5. Sear the Lamb: Heat a large skillet over medium-high heat until hot. Add 1 Tbsp (15 ml) oil. Place the lamb cutlets in the pan, ensuring they are not crowded (work in batches if necessary).
  6. Cook and Finish the Lamb: Sear for 2-3 minutes per side for medium-rare. Add the butter during the last minute of cooking and baste the lamb with the melted butter. Remove the lamb from the pan and let it rest on a warm plate, loosely tented with foil, for 5 minutes.
  7. Finish Vegetables: Remove the potatoes and asparagus from the oven. Toss the potatoes with the fresh lemon juice while hot.
  8. Assemble the Dish: Spoon a generous dollop of the Mint-Pea Pistou onto each plate. Arrange the rested lamb cutlets neatly over the pistou. Serve with a scattering of the lemon new potatoes and a bundle of roasted asparagus.