Special Diet

  • 12 lean lamb cutlets, about 40 g (1½ oz) each
  • 2 tablespoons pesto
  • 3 tablespoons granary breadcrumbs
  • 1 tablespoon chopped walnuts, toasted
  • 1 teaspoon vegetable oil
  • 2 garlic cloves, crushed
  • 625 g (1¼ lb) greens, finely shredded and blanched

Heat a nonstick frying pan or griddle until hot, add the cutlets and cook for 1 minute on each side, then transfer to a baking sheet.

Mix together the pesto, breadcrumbs and walnuts and use to top one side of the cutlets, pressing down lightly. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes.

Meanwhile, heat the oil in a frying pan or wok, add the garlic and stir-fry for 1 minute, then add the greens and continue to stir-fry for 3–4 minutes until tender.

Serve the lamb and greens along with some baby carrots.

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