Ingredients
- 500 grams lamb cutlets (12 cutlets, French-trimmed)
- 50 grams dried tomatoes (semi-dried, finely chopped, 1/3 cup)
- 25 grams Parmesan cheese (finely grated, 1/3 cup)
- Basil dip (150 grams Chunky Fresh Basil Dip, Wattle Valley brand recommended)
- 1 tablespoon olive oil
- Mashed potato, to serve
- Steamed green beans, to serve
- Lemon wedges, to serve
- Basil leaves, to serve optional
How to Make
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Step 1: Use a sharp knife to cut a slit in the side of each cutlet to make a pocket.
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Step 2: Combine the tomato, parmesan and 1/4 cup (65 grams) of the Chunky Fresh Basil Dip in a small bowl.
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Step 3: Divide the tomato mixture among the pockets and press to seal and then brush the lamb cutlets with oil and season.
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Step 4: Preheat a barbecue grill or chargrill on medium-high and cook the lamb for 3 to 4 minutes each side or until cooked to your liking.
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Step 5: Divide the mash and lamb among the serving plates and top with the remaining Chunky Fresh Basil Dip and serve with beans, lemon, wedges and basil leaves, if desired.
We hope you enjoy this recipe!
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