Name: Lamb cutlets with capsicum pesto
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: spray oil; 100 gram char-grilled capsicum; 1/4 cup loosely packed basil leaves; 2 tablespoon sun-dried tomato pesto; 1 cup couscous; 1 cup hot chicken stock; 2 tablespoon coarsely chopped parsley; 12 lamb cutlets; 1/2 cup thickened cream

Lamb cutlets with capsicum pesto

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Serves 4

Prep

Cook

Total

13M

Ingredients

spray oil

100 gram char-grilled capsicum

1/4 cup loosely packed basil leaves

2 tablespoon sun-dried tomato pesto

1 cup couscous

1 cup hot chicken stock

2 tablespoon coarsely chopped parsley

12 lamb cutlets

1/2 cup thickened cream

Method

1.Spray a char-grill with oil. Preheat on high.

2.In a food processor or blender, combine capsicum, basil and pesto. Process until smooth. Set aside.

3.Place couscous in a large bowl. Pour stock over. Stand, covered, for 5 minutes, until all liquid has been absorbed. Fluff with a fork to separate grains. Stir parsley through. Season to taste.

4.Char-grill cutlets for 2-3 minutes each side, until cooked to taste.

5.Meanwhile, in a small saucepan, combine capsicum mixture and cream. Stir over low heat for 1-2 minutes, until heated through.

6.Serve cutlets with couscous. Drizzle with capsicum pesto.

Chicken tenderloins could be used in place of cutlets.
Note

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