Mains
Lemon and Pesto Lamb Cutlets
Prep 10 mins. /Cook 20 mins.
Serves 3
Easy
Lemon and Pesto Lamb Cutlets
Method
- Combine basil, parmesan, lemon rind and juice, garlic and butter in a small bowl, season with salt and pepper then mix in breadcrumbs and almonds until well combined, refrigerate until required.
- Spray lamb cutlets with olive oil and quickly brown in a hot frypan for 1 minute on each side. Arrange cutlets on a baking paper lined tray. Spoon a pile of pesto crumbs onto each lamb cutlet.
- Bake lamb cutlets at 220°C for 7-10 minutes until crumbs are golden and bubbling. Serve with a fresh salad or greens tossed in Western Star Butter.
More Tips
- This topping is also delicious on seared eye fillet steak served with Creamy Mash.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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