Chef Tom Morrison using a Winter Veggie Drop and Meat Drop cooks a brilliantly unique lamb cutlet dish. Check him out here - @chef_tommorrison
- 2 people
- 4 lamb cutlets
- 150 g macadamias, roasted
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbs dijon mustard
- 2 bunches broccolini, blanched
- 1 small clove garlic
- 1 tbs ground parmigiano
- 1 handful of basil
- 1/2 cup olive oil
- Zest and juice of 1/2 lemon
Start by seasoning the lamb with salt and pepper. Next, brush the dijon mustard onto the lamb cutlets. This will act as a glue for the nut crumb.
Take 120g macadamias, coriander and cumin powder and blitz in a food processor or blender until it becomes a bit chunkier than breadcrumb consistency. Make sure the nuts are cold when doing this.
Coat the lamb in the nut crumb and begin to shallow fry In olive oil on a medium heat, about 2 minutes on both sides. Make sure to rest the lamb once done for 2 minutes.
Meanwhile, take 1 bunch of broccolini and place in a blender with parmigiano, lemon zest and juice, basil, 30g macadamias, garlic and seasoning. Blitz whilst slowly adding the olive oil. Add more oil if you need to so that the pesto just runs off a spoon.
Serve with the other bunch of blanched broccolini and some damn good roast potatoes!