Name: Lamb with crumbed eggplant and pesto
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1/4 cup (60g) olive oil; 12 (600g) french-trimmed lamb cutlets; 1 egg; 2 tablespoon milk; 2 tablespoon plain (all-purpose) flour; 1 1/2 cup (100g) panko (japanese) breadcrumbs; 1 medium_piece (300g) eggplant; 1/3 cup (90g) pesto; 1 tablespoon olive oil, extra; 250 gram rocket leaves (arugula)

Ingredients

1/4 cup (60g) olive oil

12 (600g) french-trimmed lamb cutlets

1 egg

2 tablespoon milk

2 tablespoon plain (all-purpose) flour

1 1/2 cup (100g) panko (japanese) breadcrumbs

1 medium_piece (300g) eggplant

1/3 cup (90g) pesto

1 tablespoon olive oil, extra

250 gram rocket leaves (arugula)

Method

1.Heat oil in large frying pan over high heat. Season lamb, cook in pan until cooked as desired. Remove from pan, cover to keep warm.

2.Meanwhile, lightly beat egg and milk in shallow bowl. Place flour and breadcrumbs in separate shallow bowls.

3.Thickly slice eggplant, pat dry with absorbent paper. Dip eggplant in flour, shake off excess, then dip in egg mixture, then breadcrumbs to coat. Cook eggplant, in batches, until browned lightly both sides. Drain on absorbent paper.

4.Drizzle pesto with extra oil. Serve lamb with eggplant and rocket, accompany with pesto

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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