PESTO CRUSTED LAMB CUTLETS

WITH GREEN VEGETABLES

Sundried Tomato Pesto Sauce

Made with

Sundried Tomato Pesto

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  • Prep
  • Cook
  • Skill
    Casual


  • 450.2
    Calories
  • 27.3g
    Total Fat
  • 37.9g
    Protein
  • 11.4g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
      

  • 8 (about 650g) French trimmed lamb cutlets
  • 85g Barilla Sundried Tomato Pesto
  • 180g green beans, trimmed
  • 120g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed, halved
  • Lemon wedges, to serve

 

Pesto Crumbs

  • 1 tablespoon olive oil
  • 25g fresh coarse breadcrumbs
  • 1 garlic clove, crushed
  • 1 tablespoon Barilla Sundried Tomato Pesto

 


Instructions

  • TO START

    Preheat oven to 180°C/160°C fan forced. Combine lamb cutlets and Sundried Tomato Pesto in a large bowl and toss until well coated.







  • SEAR THE MEAT

    Heat a large non-stick frying pan over medium-high heat. Cook the lamb cutlets for 2-3 minutes each side or until lightly golden. Transfer the lamb to a baking tray. Roast for 5-6 minutes for medium or until the lamb is cooked to your liking. Cover tray loosely with foil and set aside for 5 minutes to rest.



  • MAKE THE PESTO CRUMBS

    Meanwhile, make the pesto crumbs, heat the oil in the frying pan over medium heat. Add the breadcrumbs to the pan and cook, for 5 minutes or until almost golden. Add the garlic and Sundried Tomato Pesto. Cook, stirring, for 3-4 minutes or until crumbs are golden and crisp. Season.





  • COOK THE VEGETABLES

    Cook the peas, beans and asparagus in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.

  • SERVE

    Divide lamb and vegetables among serving plates. Sprinkle the lamb with the Pesto crumbs and serve with lemon wedges.



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