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Lemon and Pesto Lamb Cutlets

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Ingredients

1 cup fresh basil leaves, very finely chopped
1/2 cup finely grated Perfect Italiano Parmesan Cheese
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

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Method untested

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving Size: Serves 4

1. Combine basil, 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 Western Star Butter.


Tip:
This topping is also delicious on seared eye fillet steak served with Creamy Mash.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Simple Fresh Recipes

Chef: Western Star

Tags: Lamb, Simple Fresh

Rating:


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Lemon and Pesto Lamb Cutlets

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