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Crumbed lamb cutlets with pumpkin salad and pesto
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Irresistible crumbed lamb cutlets with pumpkin salad and pesto - a family favorite!
Ingredients:
  • 600g Kent pumpkin, peeled, seeded, cut into 2.5cm pieces
  • 1 red capsicum, thinly sliced
  • 1 red onion, cut into wedges
  • 80ml olive oil
  • 35g plain flour
  • 2 Free Range Eggs, lightly whisked
  • 70g breadcrumbs
  • 20g parmesan
  • 8 Lamb Cutlets, French-trimmed
  • 120g baby rocket leaves
  • 2 x 125g cans chickpeas, drained, rinsed
  • 40.00 ml balsamic dressing
  • 90g pesto
Instructions:
  • Preheat the oven to 220C. Line a baking tray with parchment paper. Arrange the pumpkin, capsicum, and onion on the tray, then generously drizzle with 1 tablespoon of oil. Roast for 25 minutes, or until beautifully golden and tender.
  • Prepare a breading station: spread flour on a plate, beat an egg in a shallow bowl, and mix breadcrumbs and Parmesan cheese on another plate. Dredge a cutlet in flour, dip in egg, then coat with breadcrumb mixture. Transfer to a plate. Repeat with the rest of the ingredients.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook the lamb for 2-3 minutes on each side for a medium doneness or until it reaches your desired level of doneness. Then, transfer the lamb to a plate and let it rest for 5 minutes.
  • In a large bowl, mix together pumpkin, capsicum, onion, rocket, chickpeas, and dressing, tossing gently to combine. Serve divided pumpkin salad and lamb on serving plates topped with pesto.

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