from ‘GMV Got My Vote’ at recipeyum.com.au
Spring time is all about vibrant green vegetables and herbs – and pring lamb cutlets are so tender and full of taste. When stacked high, paired with baby asparagus and add a dollop of home-made creamy parsley pesto, you will be serving up a gourmet cafe-style meal.
Ingredients
6 Spring lamb cutlets
2 cup fresh parsley
1 bunch baby asparagus
1/2 cup walnuts
3 tablespoon olive oil
3 large tomatoes
4 cloves of garlic
2 bay leaves
1 cup plain flour
100 ml red wine
100 ml white wine
1/2 teaspoon paprika
Pink salt and pepper
Method
Marinate the lamb cutlets in red wine and season with salt and pepper. Cover with plastic wrap and refrigerate until required.
In a saucepan, add diced tomato, bay leaves, garlic, water and white wine. Bring it to boil and simmer for 3-5 minutes. Keep warm.
Place parsley, walnuts, garlic in a food processor and process until combined. Slowly add in the olive oil until the pesto is smooth and creamy. Season with paprika, salt and pepper. Set aside.
Press the lamb cutlets firmly into the flour. Lightly spray cutlets with olive oil and place
them in a hot skillet pan. Pan fry for 3-5 minutes until golden on both sides.
Add the baby asparagus and 2 cloves of garlic into a fry pan. Cook until tender and season with light salt.
To Serve
Place a layer of asparagus in the center of each serving plate. Add a spoonful of tomato
jus. Place a lamb cutlet on top. Drizzle with a generous spoonful of parsley pesto on top.
Repeat the process.
Finish with a dollop of the parsley pesto and just a little more tomato jus.
Season with salt and pepper. Serve immediately and enjoy.