Lamb cutlets with pistachio and mint pesto

Method

• Step 1
  To make the pistachio and mint pesto, place the pistachios, parmesan, garlic and mint in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
• Step 2
  Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Refresh under cold running water. Drain well.
• Step 3
  Meanwhile, heat a large non-stick frying pan over high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Step 4
  Place the potato in a large bowl. Add the artichokes, onion, parsley, mint, oil and lemon juice and gently toss to combine. Season with salt and pepper.
• Step 5
  Spoon the artichoke salad among serving plates. Top with lamb and dollop with pesto. Serve immediately.