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Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
4.9 from 141 votes

Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata

Pesto Crusted Lamb Cutlets are coated in a flavorful mix of basil pesto and breadcrumbs, offering a savory crust that contrasts the tender lamb. Paired with eggplant olive caponata, the dish balances rich meat with a tangy and textured vegetable side. The pesto preparation includes fresh basil, pine nuts, Parmesan, and roasted garlic, creating an herbaceous, slightly nutty coating. This dish suits a special dinner where textures and Mediterranean flavors come together harmoniously.

Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Ensure that the Caponata is prepared and ready to go.
  2. Preheat oven to 180° Celsius or 350° Fahrenheit.
How to prepare the pesto:
  1. Place the basil leaves into your food processor and pulse until all the leaves are chopped.
  2. Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
  3. Process until smooth and season to taste with salt and pepper.
How to prepare the lamb cutlets (chops)
  1. Lightly beat the egg and add the milk.
  2. Place the flour in a wide bowl or dish and season with salt and pepper.
  3. 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.
  4. Dust the cutlets with the flour, keeping the bone clean.
  5. Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
  6. Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
  7. Place in the fridge if you are preparing ahead of time, or move right onto the next step.
  8. 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.
  9. Meanwhile, warm the caponata and serve together once the lamb is done.
  10. I recommend a medium bodied red such as a Shiraz to go with this dish.

Notes