Ingredients
-
Caponata
-
-
Pesto
-
3leaves picked, stems discarded
-
3/4
-
1/2 cupgrated
-
1 tablespoonroasted, chopped, approx 2 cloves
-
3/4 cup
-
-
-
Lamb
-
12ask your butcher to French and flatten them
-
3 cups
-
2 cups
-
4
-
Directions
This lamb chops 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.
- Ensure that the Caponata is prepared and ready to go
- Preheat oven to 180 Celsius or 350 Fahrenheit.
How to prepare the pesto
- Place the basil leaves into your food processor and pulse until all the leaves are chopped.
- Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
- Process until smooth and season to taste with salt and pepper.
How to prepare the lamb cutlets
- Lightly beat the egg and add the milk.
- Place the flour into a wide bowl or dish and season with salt and pepper.
- 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.
- Dust the cutlets in the flour, keeping the bone clean.
- Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
- Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
- Place in the fridge if you are preparing ahead of time, or move right onto the next step.
- 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.
- Meanwhile continue to warm the caponata and serve together once the lamb is done.
- I recommend a medium bodied red such as a Shiraz to go with this dish.
