These cutlets make a tasty addition to a picnic menu. Use lemon seasoning powder or your favourite seasoning to add flavour to the crumb. Cook 1 cup of quinoa and use the remaining in a salad the following day.
|¾ cup||Cooked white quinoa (Main)|
|¾ cup||Fresh breadcrumbs, white or wholemeal|
|1 Tbsp||Fresh chopped oregano|
|½ tsp||Lemon seasoning powder|
|1 dash||Milk, to moisten|
|8||Lamb cutlets, well-trimmed (Main)|
|1 drizzle||Olive oil|
|4 servings||Basil pesto, to serve|
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- Heat the grill until hot. (I used fan grill at 210C.) Lightly oil a grilling tray.
- Place quinoa, breadcrumbs, oregano and lemon seasoning powder in a bowl and mix together. Season with salt and freshly ground black pepper and pour in enough milk to moisten. Press crust firmly on to the sides of each lamb cutlet. Place on the grill tray and drizzle with a little olive oil then place under the grill. Grill for 2 minutes then turn cutlets and grill on the other side for a further 3-4 minutes. If cutlets are quite thick, grill for 10 minutes.
- Serve with a dollop of basil pesto.