Lamb Cutlets with Quinoa Crust
Quick and Easy Lamb 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.
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High Iron
High Protein
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2409 kJ (576 kcal)
Protein
28.1g
Total Fat
42.6g
Saturated Fat
9.4g
Carbs
19.4g
Sugars
1.5g
Sodium
220mg
Iron*
5.4mg
* Percentage of recommended daily intake (Aust/NZ)
