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Grilled Lamb Cutlets with Mint and Walnut Pesto
Recipe serves
:
4
A Little Background
This recipe comes from Adam, an old friend and colleague of mine. I worked with Adam as a Sous Chef to his Head Chef in the early to mid 90’s. As I’m sure you’ll recall that was a time when “fusion cooking” was all the rage. A time when simply mixing wasabi through anything and everything made it French-Japanese fusion. A time when adding grilled vegetables to any dish made it modern Mediterranean. Now I know cooking is like fashion and the envelope needs to be constantly pushed in order to be tested, but I fear that what some chefs were passing off as “fusion” back then is the fashion equivalent of “fusing” Mr T’s jewellery and hair cut to Sophia Loren. This was not the case with Adam’s food and this simple recipe is a perfect example of the type of successful real “fusion” food he was doing at the time. Thanks for the recipe Adam, I owe you one.