Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.