adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pesto-crusted lamb cutlets
Pesto-crusted lamb cutlets
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Juicy lamb cutlets coated in a crunchy sun-dried tomato pesto crust.
Ingredients:
  • 8 (about 650g) French trimmed lamb cutlets
  • 85g (1/3 cup) Sundried Tomato Pesto
  • 180g green beans, trimmed
  • 120g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed, halved
  • Lemon wedges, to serve
  • 18.20 gm olive oil
  • 25g (1/3 cup) fresh coarse breadcrumbs
  • 1 garlic clove, crushed
  • 20.00 gm Sundried Tomato Pesto
Instructions:
  • Preheat your oven to 180C/160C fan forced. In a large bowl, toss lamb cutlets with pesto until they are well coated.
  • Preheat a large non-stick frying pan over medium-high heat. Sear the lamb cutlets for 2-3 minutes per side until they are nicely golden. Place the lamb on a baking tray and roast for 5-6 minutes for medium doneness or until cooked to your preference. Tent the tray loosely with foil and let it rest for 5 minutes before serving.
  • For the pesto crumbs, heat oil in a pan over medium heat. Cook breadcrumbs for 5 minutes until almost golden. Then add garlic and pesto, cook and stir for an additional 3-4 minutes until golden and crisp. Season to taste.
  • Blanch the peas, beans, and asparagus in boiling water for 2-3 minutes until tender-crisp. Drain well.
  • Arrange the lamb and vegetables on serving plates. Top the lamb with pesto crumbs and garnish with lemon wedges before serving.

Similar Recipes