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Tomato Pesto Lamb Cutlets

1 tb Olive oil
8 Lamb cutlets
100 g Fountain Tomato Paste
1 tb Olive oil; extra virgin
1/4 c Fresh mint leaves
1/4 c Fresh basil leaves
1 Clove garlic
2/3 c Sundried tomatoes
100 g Pinenuts


Preheat oven to moderate (180C).


Heat oil in a frying pan, sear both sides of the cutlets. Remove from heat. Allow to cool.


Place remaining ingredients in a blender, process until mixture is a thick paste consistency. Spread tomato pesto over one side of the cutlets, approximately 1/2cm thick.


Place cutlets on a baking tray and bake for approximately 15 minutes.


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