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Lamb Cutlets with Quinoa Crust

Quick and Easy Lamb Cutlet Recipe with a Twist

4

Serves

30 mins

Prep Time

5 mins

Cook Time

Kathy Paterson

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.

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High Iron

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Lamb,

Quick and Easy,

Dinner,

Special Occasion & Entertaining,

Everyday,

Ingredients

Lamb

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12, well trimmed Quality Mark lamb cutlets

Quinoa crust

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3/4, white quinoa

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3/4 cup, fresh white breadcrumbs

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1/2 tbsp, chopped fresh oregano

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1/2 tsp garlic powder

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1/2 tsp lemon seasoning

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A splash of full cream milk

Basil crust

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1 cup, well-packed basil leaves

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2, crushed garlic cloves

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2 tbsp toasted pine nuts

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1/2 cup olive oil

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2 tbsp, freshly 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.

More info

Nutrition Information per Serving (190g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2280 (544)kJ

Protein

25g

Total Fat

41.5g

Saturated Fat

9.6g

Carbs

18.3g

Sugars

1.2g

Sodium

243mg

Iron*

3mg

* Percentage of recommended daily intake (Aust/NZ)

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