PESTO CRUSTED LAMB CUTLETS
WITH GREEN VEGETABLES
- 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
1 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.
2 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.
3 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.
4 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.