Lamb cutlets with quinoa crust
Easy cutlet recipe with a twist
Serves
4
Prep Time
30 mins
Cook Time
5 mins
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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ShareIngredients
12 Quality Mark lamb cutlets
well trimmed
3/4 cup cooked white quinoa
3/4 cup fresh breadcrumbsi
1 Tbsp fresh oregano leavesi
chopped1/2 tsp garlic powder
1/2 tsp lemon seasoning
A splash of full cream milk
1 cup well-packed basil leaves
2 garlic cloves
crushed2 Tbsp pine nuts
toasted1/2 cup olive oil
2 Tbsp grated Parmesan cheese
Method
Preheat the grill until hot.
Place basil leaves, garlic, pine nuts and oil in a small food processor and process to a rough paste.
Season with salt and freshly ground black pepper and then stir through the Parmesan cheese.
Place in a small bowl, cover well and refrigerate.
Place all ingredients except milk in a bowl and mix.
Pour in enough milk to just moisten.
Press crust on to one side of each lamb cutlet, place on an oiled grilling tray, crust side down.
Place under hot grill for 2 minutes.
Remove from grill, turn cutlets over, drizzle with a dash of oil and return to the grill for a further 3-4 minutes.
Serve lamb cutlets with basil pesto and a fresh summer salad or barbecued summer vegetables.
Nutrition Information per Serving (252g)
This nutrition analysis is based on 4 serves and doesn't include the vegetables or salad to serve.
