Thursday, October 23, 2014

Cooking Lab - Lamb Cutlet Stack with Parsley Pesto

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....

(c) GMV - Got My Vote!

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. 


- 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 


1. Marinate the lamb cutlets in red wine and season with salt and pepper. Cover with plastic wrap and refrigerate until required.

2. Press the lamb cutlets firmly into the flour mixture.

3. Lightly spray cutlets with olive oil and place them in a hot skillet pan.

4. Pan fry for 3-5 minutes until golden on both sides.

5. Add the baby asparagus and 2 cloves of garlic into a fry pan. Cook until tender and season with light salt.

6. 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.

7. 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.

8. Season with paprika, salt and pepper. Set aside.

9. 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.

10. Repeat the process.

11. Finish with a dollop of the parsley pesto and just a little more tomato jus.

12. Season with salt and pepper.

13. Serve immediately and enjoy.