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Lamb Cutlets with Quinoa Crust
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.
Prep: 30 mins
Cook: 5 mins
Serves 4
Excellent source of iron
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IngredientsLamb
Quinoa Crust
Basil Pesto
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Method |
Nutrition Information Per Serving
Serving size: 190g| Energy kJ (kcal) | 2280 (544) |
| Protein (g) | 25.0 |
| Fat (g) | 41.5 |
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Saturated (g)
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9.6 |
| Carbohydrate (g) | 18.3 |
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Sugars (g)
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1.2 |
| Sodium (mg) | 243 |
| Iron (mg) | 3.0 |
| Zinc (mg) | 3.1 |
| Vitamin B12 (ug) | 1.0 |
| Vitamin D (ug) | 0.29 |
| Selenium (ug) | 4.5 |
With a good daily dose of protein, this dish contributes to health muscles and bones.
- To cook in the oven: Preheat oven to 220°C. Line a shallow baking tray with baking paper. Place cutlets on baking tray, crust side up and drizzle with a little oil. Cook for 8-10 minutes, turning once.
- Bump up the fibre of this dish and use wholegrain breadcrumbs.
- Double the crust recipe and coat both sides of the lamb cutlets if you prefer.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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Preheat the grill until hot.
Basil Pesto
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.Quinoa Crust
Place all ingredients except milk in a bowl and mix. Pour in enough milk to just moisten. Press crust on to one side of each lamb cutlet, place on an oiled grilling tray, crust side down. Place under hot grill for 2 minutes. Remove from grill, turn cutlets over, drizzle with a dash of oil and return to the grill for a further 3-4 minutes.To serve
Serve lamb cutlets with basil pesto and a fresh summer salad or barbecued summer vegetables.