Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
This lamb cutlets (or chops) dish, although inspired by the abundance of basil in late spring, is a wonderful dish for any time of year.
Ingredients
Caponata:
- 1 caponata
Pesto:
- 3 bunches basil leaves picked, stems discarded
- 3/4 cup pine nuts
- 1/2 cup parmesan cheese grated
- 1 tbsp 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
Instructions
- 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 (chops)
- Lightly beat the egg and add the milk.
- Place the flour in 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 until you have an even texture.
- Dust the cutlets with 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 the cutlets in a little butter mixed with extra virgin olive oil and transfer to the oven for 5-10 minutes, depending on whether you want them well done or medium-rare.
- Meanwhile, 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.
Notes
Tried this recipe?Let us know how it was!