Lamb Cutlets & Basil Pesto
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Lamb Cutlets & Basil Pesto
Recipe by Brent Draper
Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
6 lamb cutlets
1 tbs thyme leaves
1 tbs extra virgin olive oil
Coles salt and pepper, to taste
200g Perino tomatoes, sliced
For the basil pesto:
1 cup fresh basil leaves
1 garlic clove, peeled
50g walnuts, plus extra for garnish
50g Coles Parmigiano Reggiano, grated
1 tbs Squeaky Gate extra virgin olive oil
Method
In a large pan, heat 1 tbs extra virgin olive oil over medium heat. Season the lamb cutlets with thyme leaves, salt, and pepper. Sear the cutlets for 2–3 minutes on each side or until cooked to your liking. Set aside to rest.
To make the pesto, combine basil leaves, garlic, walnuts, Parmigiano Reggiano, and 1 tbs extra virgin olive oil in a food processor. Blitz until smooth. Set aside.
In the same pan, add the sliced Perino tomatoes and a pinch of salt and pepper. Let the tomatoes heat through and soften slightly, about 2 minutes.
To serve, plate the lamb cutlets and spoon the warm Perino tomatoes on top. Drizzle generously with the basil pesto, scatter extra chopped walnuts over the dish, and finish with a final crack of black pepper.
Enjoy this fresh and flavourful dish with quality ingredients like walnuts for a wholesome touch!
