Serves: 4

Prep: 15 minutes and Cook 20 mins


  • 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
  2. Brush lamb with a little extra oil, then season and coat in dried mint
  3. In a separate bowl, toss broccoli and 1 tbs oil
  4. Preheat a chargrill pan to medium-high heat
  5. Cook broccoli, turning, for 3-4 minutes until lightly charred
  6. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking
  7. Whisk the lemon juice and remaining 1 tbs oil together in a bowl – Season
  8. Arrange broccoli, watercress, beetroot and feta on a platter
  9. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve

Minty lamb with beetroot and charred broccoli – Recipes –