Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata

 

Photography by: Jason Hamilton

 
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  • Prep:
    50 min
  • Cook:
    40 min

Serves: 

4

Season:

Ingredients

    Caponata

    Pesto

    • 3 bunches basil leaves picked, stems discarded
    • 3/4 cup pine nuts
    • 1/2 cup parmesan cheese grated
    • 1 tablespoon garlic roasted, chopped, approx 2 cloves
    • sea salt flakes
    • freshly ground black pepper

    Lamb

    • 12 lamb cutlets ask your butcher to French and flatten them
    • 3 cups dried bread crumbs
    • 2 cups plain flour
    • 4 eggs
    • 1 cup milk

    This dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before and the caponata can be made as early as a day before. All you'll need to do when your friends arrive is cook the lamb, warm the caponata, let the wine breathe and sit down to dinner.

    February 23, 2011, By Paul Hegeman

    Method

    1. Ensure that the Caponata is prepared and ready to go
    2. Preheat oven to 180 (350 fahrenheit).
    For the pesto
    1. Place the basil leaves into your food processor and pulse until all the leaves are chopped.
    2. Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
    3. Process until smooth and season to taste with salt and pepper.
    For the lamb
    1. Lightly beat the egg and add the milk.
    2. Place the flour into a wide bowl or dish and season with salt and pepper.
    3. Place the crumbs into a wide bowl or dish and mix in the pesto, (it may become lumpy but keep mixing it until you have an even texture.
    4. Dust the cutlets in the flour, keeping the bone clean.
    5. Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
    6. Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
    7. Place in the fridge if you are preparing ahead of time, or move right onto the next step.
    8. Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.
    9. Meanwhile continue to warm the caponata and serve together once the lamb is done.
    10. I recommend a medium bodied red such as a Shiraz to go with this dish.

    Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata / , / Paul Hegeman 200