Lamb with crumbed eggplant and pesto

  • 15 mins cooking
  • Serves 2
  • Print


Lamb with crumbed eggplant and pesto
  • 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)


Lamb with crumbed eggplant and pesto
  • 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.

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