2017-08-21
Lamb Cutlets with Quinoa Crust
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Lamb Cutlets with Quinoa Crust

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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.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 5 mins Cook: 5 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Lamb

  • 12 Quality Mark lamb cutlets, well trimmed

Quinoa Crust

  • ¾ cup cooked white quinoa
  • ¾ cup fresh white breadcrumbs
  • ½ tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • ½ teaspoon garlic powder or lemon seasoning, optional
  • Milk, to moisten

Basil Pesto

  • 1 cup well-packed basil leaves
  • 2 cloves garlic, crushed
  • 2 tablespoons pine nuts, toasted
  • ½ cup olive oil
  • 2 tablespoons freshly grated Parmesan cheese

Method



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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Cutlets
LAMB CUTLETS

BackStrap
BACKSTRAP

Fillet
FILLET / TENDERLOIN

Nutrition Information Per Serving

Serving size: 190g
Energy kJ (kcal) 2280 (544)
Protein (g) 25.0
Fat (g) 41.5
Saturated (g)
 9.6
Carbohydrate (g) 18.3
Sugars (g)
 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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