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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

tag

Lamb,

Easy,

Dinner,

Special Occasion & Entertaining,

Everyday,

National Lamb Day,

Ingredients

Lamb

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12 Quality Mark lamb cutlets

well trimmed

Quinoa crust

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3/4 cup cooked white quinoa

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3/4 cup fresh breadcrumbs

i

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1 tbsp fresh oregano leaves

i

chopped

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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 garlic cloves

crushed

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2 tbsp pine nuts

toasted

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1/2 cup olive oil

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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.

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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