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Lemon and Pesto Lamb Cutlets

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Serves: 4

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

Method:

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.

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.


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.

Cooking Time: 15 minutes

Hints:

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

Photo: Lemon and Pesto Lamb Cutlets