Tomato pesto lamb cutlets

4 servings

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

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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