Tomato pesto lamb cutlets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 8 | Lamb cutlets | |
| 100 | grams | Fountain Tomato Paste |
| 1 | tablespoon | Olive oil; extra virgin |
| ¼ | cup | Fresh mint leaves |
| ¼ | cup | Fresh basil leaves |
| 1 | Clove garlic | |
| ⅔ | cup | Sundried tomatoes |
| 100 | grams | Pinenuts |
Directions
1. Preheat oven to moderate (180C).
2. Heat oil in a frying pan, sear both sides of the cutlets. Remove from heat. Allow to cool.
3. Place remaining ingredients in a blender, process until mixture is a thick paste consistency. 4. Spread tomato pesto over one side of the cutlets, approximately 1/2cm thick.
5. Place cutlets on a baking tray and bake for approximately 15 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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