Pesto Lamb Cutlets with Chunky Leek & Bacon Sauce

Recipe provided by: New Idea

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Ingredients

12 lamb cutlets
1/3 cup basil pesto
Steamed broccoli, snow peas and asparagus, to serve

Chunky Leek And Bacon Sauce

125g bacon rashers, coarsely chopped
1 medium leek, finely sliced
2 cloves garlic, crushed
1 tblsp finely chopped rosemary
400g can chopped tomatoes
1 tblsp balsamic vinegar
25g cold butter, chopped
Ground black pepper, to taste

Method

1. To make chunky leek and bacon sauce, add bacon to a heated frying pan and stir until browned. Add leek, garlic and rosemary and cook over a low to medium heat, stirring occasionally, for about 10 minutes, or until leek is soft. Stir in tomatoes and vinegar and simmer, uncovered, for 5 minutes. Remove from heat. Add butter and season with pepper. Stir until butter is melted.

2. Trim excess fat and sinew from cutlets. Flatten slightly with a meat mallet. Place cutlets on an oven tray, then brush basil pesto over both sides.

3. Cook cutlets on a heated oiled grill pan for 1 to 2 minutes on each side depending on thickness, or until cooked to your liking.

4. Serve cutlets with warm chunky leek and bacon sauce and steamed vegetables.

Notes

Chicken breast fillets or beef steaks can be used instead of lamb cutlets.

The chunky leek and bacon sauce can be made a day ahead. Keep covered in the fridge and reheat before serving. Sauce can also be tossed through warm pasta.