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Friday, 6 April 2012

Lamb Cutlets with Minted Pesto Crust

Holy moly, this was good. The only difficult part was getting the pesto right - which is as simple as tasting it and adjusting it with more of whatever you need. Here I used a 1:1 ratio of basil and mint but I think that it would be better at 1:2 ratio basil to mint. Experimenting with other herbs or sauces like romesco or chimichurri would be brilliant too, just make sure there is enough oil to moisten the crumb and then crisp it. This would only have been about 5 minutes work and 10 minutes cooking. When you make the pesto substitue 2/3 of the basil for mint and make a smaller batch. Alternatively try my Mint and Parmessan Crusted Lamb Cutlets or Lamb Cutlets with Plum, Red Wine and Mushroom Sauce recipes.

3 tbs pesto, minted
8 lamb cutlets (or more)
4 tbs Panko (bread crumbs)
Salt and pepper
Extra virgin olive oil
1/4 lemon
2 tsp store bought balsamic reduction

Season the lamb with some olive oil, pepper and the juice of the lemon and allow to come to room temperature. Heat a barbecue to very hot. Season the lamb with salt and sear both sides well on the barbecue, remove to a clean plate and allow to rest for a couple of minutes. In the meantime, combine the minted pesto and the bread crumbs and spoon to the top of each cutlet. Heat a grill to very hot and place the cutlets under to crisp up. When they have nice colour remove to serving plates and add some balsamic glaze to the plate for dipping/dragging through.
I served this with some barbecued sweet potato, butter wilted spinach and some rosemary garlic potatoes. Unreal.

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