Lamb Cutlets with Quinoa Crust
Quick and Easy Lamb Cutlet Recipe with a Twist
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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Special Occasion & Entertaining,
National Lamb Day,
12, well trimmed Quality Mark lamb cutlets
3/4, white quinoa
3/4 cup, fresh white breadcrumbs
1/2 tbsp, chopped fresh oregano
1/2 tsp garlic powder
1/2 tsp lemon seasoning
A splash of full cream milk
1 cup, well-packed basil leaves
2, crushed garlic cloves
2 tbsp toasted pine nuts
1/2 cup olive oil
2 tbsp, freshly grated parmesan cheese
To Make Pesto
To Make Lamb
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.
Nutrition Information per Serving (190g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)