| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Super2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
|
Lamb cutlets |
| 100 |
g |
Fountain Tomato Paste |
| 1 |
tb |
Olive oil; extra virgin |
| 1/4 |
c |
Fresh mint leaves |
| 1/4 |
c |
Fresh basil leaves |
| 1 |
|
Clove garlic |
| 2/3 |
c |
Sundried tomatoes |
| 100 |
g |
Pinenuts |
INSTRUCTIONS
1. Preheat oven to moderate (180C).
2. Heat oil in a frying pan, sear both sides of the cutlets. Remove from
heat. Allow to cool.
3. Place remaining ingredients in a blender, process until mixture is a
thick paste consistency. 4. Spread tomato pesto over one side of the
cutlets, approximately 1/2cm thick.
5. Place cutlets on a baking tray and bake for approximately 15 minutes.
Recipe by: Super Food Ideas (Aussie Magazine)
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