Pesto Crusted Lamb Cutlets

Tender lamb cutlets with a crispy sun-dried tomato pesto crust.

The ingredient of Pesto Crusted Lamb Cutlets

• 8 about 650g french trimmed lamb cutlets
• 85g 1 3 cup barilla sundried tomato pesto
• 180g green beans trimmed
• 120g sugar snap peas trimmed
• 1 bunch asparagus trimmed halved
• lemon wedges to serve
• 1 tablespoon olive oil
• 25g 1 3 cup fresh coarse breadcrumbs
• 1 garlic clove crushed
• 1 tablespoon barilla sundried tomato pesto

The Instruction of pesto crusted lamb cutlets

• preheat oven to 180c 160c fan forced combine lamb cutlets and pesto in a large bowl and toss until well coated
• heat a large non stick frying pan over medium high heat cook the lamb cutlets for 2 3 minutes each side or until lightly golden transfer the lamb to a baking tray roast for 5 6 minutes for medium or until the lamb is cooked to your liking cover tray loosely with foil and set aside for 5 minutes to rest
• meanwhile make the pesto crumbs heat the oil in the frying pan over medium heat add the breadcrumbs to the pan and cook for 5 minutes or until almost golden add the garlic and pesto cook stirring for 3 4 minutes or until crumbs are golden and crisp season
• cook the peas beans and asparagus in a saucepan of boiling water for 2 3 minutes or until just tender drain
• divide lamb and vegetables among serving plates sprinkle the lamb with the pesto crumbs and serve with lemon wedges

Nutritions of Pesto Crusted Lamb Cutlets

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