625 g (1¼ lb) greens, finely shredded and blanched
Heat a nonstick frying pan or griddle until hot, add the cutlets and cook for 1 minute on each side, then transfer to a baking sheet.
Mix together the pesto, breadcrumbs and walnuts in a bowl. Spoon the mixture on to one side of the cutlets, pressing down lightly. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes.
Meanwhile, heat the oil in a frying pan or wok, add the garlic and stir-fry for 1 minute, then add the greens and stir-fry for a further 3–4 minutes until tender. Serve the lamb with the greens.