Lamb cutlets with quinoa crust
Easy cutlet recipe with a twist
4
Serves
30 mins
Prep Time
5 mins
Cook Time
Recipe author
Kathy Paterson
A slightly different way to use this ancient grain. You can use this recipe with a variety of different lamb cuts and it will always taste great.
A slightly different way to use this ancient grain. You can use this recipe with a variety of different lamb cuts and it will always taste great.
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Ingredients
Lamb
12 Quality Mark lamb cutlets
well trimmed
Quinoa crust
3/4 cup cooked white quinoa
3/4 cup fresh breadcrumbs
i
1 Tbsp fresh oregano leaves
i
chopped
1/2 tsp garlic powder
1/2 tsp lemon seasoning
A splash of full cream milk
Basil crust
1 cup well-packed basil leaves
2 garlic cloves
crushed
2 Tbsp pine nuts
toasted
1/2 cup olive oil
2 Tbsp grated Parmesan cheese
Method
To Make Pesto
To Make Lamb
To Serve
1
Preheat the grill until hot.
2
Place basil leaves, garlic, pine nuts and oil in a small food processor and process to a rough paste.
3
Season with salt and freshly ground black pepper and then stir through the Parmesan cheese.
4
Place in a small bowl, cover well and refrigerate.
Nutrition Information per Serving (252g)
This nutrition analysis is based on 4 serves and doesn't include the vegetables or salad to serve.
Energy
2409kJ (576 kcal)
Protein
28.1g
Total Fat
42.6g
Saturated Fat
9.4g
Carbs
19.4g
Dietary Fibre
3.2g
Sodium
220mg
Iron
5.4mg
Zinc
4.0mg
Vitamin B12
0.5µg
