Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
Description
Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata features lamb chops French-trimmed and flattened, which are then crusted in a mixture of basil pesto combined with bread crumbs. The pesto is made fresh by blending basil leaves, pine nuts, Parmesan cheese, roasted garlic, and seasoning, to create an aromatic, herbaceous paste with subtle nuttiness and cheese richness. The lamb is first dredged in flour, dipped into an egg and milk wash, and then coated with the pesto breadcrumb mix, forming a crust that crisps when cooked.
The caponata, an eggplant and olive vegetable dish, adds a sweet and tangy contrast with layered textures. Together, they reflect Mediterranean influences and offer a variety of flavors — from savory and cheesy crust on the lamb to the briny, sweet caponata. This meal suits oven baking or pan-frying to preserve tenderness of the lamb and the crispy herb crust.
This recipe encourages making the pesto fresh and chilling the cutlets before cooking to improve crust adhesion and final texture. It’s a sophisticated entree that highlights fresh herb flavors and balanced seasoning.
Ingredients
Caponata:
- 1 caponata
Pesto:
- 3 bunches basil leaves picked, stems discarded
- 3/4 cup pine nuts
- 1/2 cup Parmesan Cheese grated
- 1 tbsp garlic roasted, chopped (approx 2 cloves)
- sea salt flakes
- black pepper freshly ground
Lamb:
- 12 Lamb cutlets ask your butcher to French and flatten them
- 3 cups bread crumbs dried
- 2 cups plain flour
- 4 egg
- 1 cup milk
Instructions
- Ensure that the Caponata is prepared and ready to go.
- Preheat oven to 180° Celsius or 350° Fahrenheit.
How to prepare the pesto:
- Place the basil leaves into your food processor and pulse until all the leaves are chopped.
- Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
- Process until smooth and season to taste with salt and pepper.
How to prepare the lamb cutlets (chops)
- Lightly beat the egg and add the milk.
- Place the flour in a wide bowl or dish and season with salt and pepper.
- Place the crumbs into a wide bowl or dish and mix in the pesto, It may become lumpy, but keep mixing until you have an even texture.
- Dust the cutlets with the flour, keeping the bone clean.
- Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
- Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
- Place in the fridge if you are preparing ahead of time, or move right onto the next step.
- Over medium-high heat, brown the cutlets in a little butter mixed with extra virgin olive oil and transfer to the oven for 5-10 minutes, depending on whether you want them well done or medium-rare.
- Meanwhile, warm the caponata and serve together once the lamb is done.
- I recommend a medium bodied red such as a Shiraz to go with this dish.
Notes
User Reviews
Overall Rating
4.9
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