Stacked Lamb Cutlets with Asparagus and Parsley Pesto

Posted 2014-10-25 by GiGi GMV ⇒ follow

Spring time is all about vibrant green vegetables and herbs and I can’t stop thinking about lamb....

Spring 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 get a gourmet cafe-style meal.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 3 servings

Ingredients
6 Spring lamb cutlets
2 cup fresh parsley
1 bunch baby asparagus
1/2 cup walnut
3 tablespoon olive oil
3 large tomato
4 cloves of garlic
2 bay leaves
1 cup all purpose flour
100ml red wine
100ml 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 mixture.

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.

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 spoonful of parsley pesto on top.