Pesto crusted lamb cutlets

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How to make Pesto crusted lamb cutlets

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 8 (about 650g) French trimmed lamb cutlets
  • 85g (1/3 cup) 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 (1/3 cup) fresh coarse breadcrumbs
  • 1 garlic clove, crushed
  • 1 tablespoon Barilla Sundried Tomato Pesto

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Combine lamb cutlets and pesto in a large bowl and toss until well coated.
  • Step 2 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.
  • Step 3 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 pesto. Cook, stirring, for 3-4 minutes or until crumbs are golden and crisp. Season.
  • Step 4 Cook the peas, beans and asparagus in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
  • Step 5 Divide lamb and vegetables among serving plates. Sprinkle the lamb with the pesto crumbs and serve with lemon wedges.

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