Title: Tomato Pesto Lamb Cutlets
Categories: Super2
Yield: 4 servings

1 tb Olive oil
8 Lamb cutlets
100 g Fountain Tomato Paste
1 tb Olive oil; extra virgin
1/4 c Fresh mint leaves
1/4 c Fresh basil leaves
1 Clove garlic
2/3 c Sundried tomatoes
100 g Pinenuts

1. Preheat oven to moderate (180C).

2. Heat oil in a frying pan, sear both sides of the cutlets. Remove from
heat. Allow to cool.

3. Place remaining ingredients in a blender, process until mixture is a
thick paste consistency. 4. Spread tomato pesto over one side of the
cutlets, approximately 1/2cm thick.

5. Place cutlets on a baking tray and bake for approximately 15 minutes.

Recipe by: Super Food Ideas (Aussie Magazine)

Converted by MM_Buster v2.0l.