1.Tear the bread roll into small pieces (about the same size as the nuts). Put the bread and nuts on an oven tray; drizzle with 1 tablespoon of the oil and rub well with your hands to coat all over.
2.Heat a large frying pan over medium-high heat. Pan-fry the bread and nut mixture, stirring constantly, for about 5 minutes or until golden. Remove from pan immediately; spread out on an oven tray to cool.
3.Spray a large frying pan with the oil. Heat over medium-high heat. Season the cutlets and cook for about 5 minutes or until cooked as desired. Remove from pan and cover to keep warm.
4.Meanwhile, to make a chunky pesto, put the bread and nut mixture, remaining oil, parmesan, garlic and herbs in a large bowl. Mix well and season to taste. Serve lamb with vegetables and pesto.
We used a mixture of walnuts, macadamias and pine nuts for this recipe but you can use any combination of nuts you like.Note