- Total Fat
- Total Carbohydrates
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
- 1 tablespoon olive oil
- 25g fresh coarse breadcrumbs
- 1 garlic clove, crushed
- 1 tablespoon Barilla Sundried Tomato Pesto
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 VEGETABLESCook the peas, beans and asparagus in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
Divide lamb and vegetables among serving plates. Sprinkle the lamb with the Pesto crumbs and serve with lemon wedges.