tomato pesto lamb cutlets
- Categories
- Super2
- Yield
- 4 servings
| Measure | 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 |
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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