Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
8 \N | Lamb cutlets |
100 grams | Fountain Tomato Paste |
1 tablespoon | Olive oil; extra virgin |
¼ cup | Fresh mint leaves |
¼ cup | Fresh basil leaves |
1 \N | 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.