| Lemon and Pesto Lamb Cutlets |
| Perfect with Perfect Italiano Parmesan. |
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| Method |
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1. Combine basil, Perfect Italiano Parmesan, lemon rind and juice, garlic and butter in a small bowl, season with salt and pepper then mix in breadcrumbs and almonds until well combined, refrigerate until required. 2. Spray lamb cutlets with olive oil and quickly brown in a hot frypan for 1 minute on each side. Arrange cutlets on a baking paper lined tray. Spoon a pile of pesto crumbs onto each lamb cutlet. 3. Bake lamb cutlets at 220°C for 7-10 minutes until crumbs are golden and bubbling. Serve with a fresh salad or greens tossed in a little butter.
Serves: 4 Preparation Time: 15 minutes Cooking Time: 15 minutes |
1 cup fresh basil leaves, very finely chopped 1/2 cup finely grated Perfect Italiano Parmesan 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 1 clove garlic, crushed 60g Western Star Butter, melted Salt and freshly ground black pepper 1 cup fresh breadcrumbs 1/4 cup toasted slivered almonds Olive oil spray 8 trim lamb cutlets |
This topping is also delicious on seared eye fillet steak served with Creamy Mash.