Name: Lamb cutlets with char-grilled vegetable salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 (50g) day-old bread roll; 30 gram pine nuts; 30 gram macadamias; 30 gram walnuts; 1/2 cup (125ml) olive oil; olive oil spray; 12 (600g) lamb cutlets, frenched; 1/3 cup (25g) finely grated parmesan; 1 clove garlic, crushed; 1/2 cup finely chopped fresh basil; 2 tablespoon finely chopped fresh flat-leaf parsley; 8 slice char-grilled zucchini; 4 slice char-grilled eggplant, thickly sliced lengthways; 2 char-grilled red capsicums, thickly sliced

Ingredients

1 (50g) day-old bread roll

30 gram pine nuts

30 gram macadamias

30 gram walnuts

1/2 cup (125ml) olive oil

olive oil spray

12 (600g) lamb cutlets, frenched

1/3 cup (25g) finely grated parmesan

1 clove garlic, crushed

1/2 cup finely chopped fresh basil

2 tablespoon finely chopped fresh flat-leaf parsley

8 slice char-grilled zucchini

4 slice char-grilled eggplant, thickly sliced lengthways

2 char-grilled red capsicums, thickly sliced

Method

1.Tear the bread roll into small pieces (about the same size as the nuts). Put the bread and nuts on an oven tray; drizzle with 1 tablespoon of the oil and rub well with your hands to coat all over.

2.Heat a large frying pan over medium-high heat. Pan-fry the bread and nut mixture, stirring constantly, for about 5 minutes or until golden. Remove from pan immediately; spread out on an oven tray to cool.

3.Spray a large frying pan with the oil. Heat over medium-high heat. Season the cutlets and cook for about 5 minutes or until cooked as desired. Remove from pan and cover to keep warm.

4.Meanwhile, to make a chunky pesto, put the bread and nut mixture, remaining oil, parmesan, garlic and herbs in a large bowl. Mix well and season to taste. Serve lamb with vegetables and pesto.

We used a mixture of walnuts, macadamias and pine nuts for this recipe but you can use any combination of nuts you like.
Note

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Ingredients

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