Pistachio Lamb Cutlets with pumpkin salad

Ingredients

• 3 Lamb cutlets
• 300g Pumpkin, 2 wedges
• 1 tsp Chilli flakes (optional)
• handful of rocket
• ¼ c pistachios, crushed
• 3 tbs Parmesan cheese, grated
• 1 tb fresh parsley, chopped
• 1 egg
• ¼ c olive oil
• 1 tbs butter
• 30 g marinated feta cubes
• Salt & pepper

Directions

1. Preheat your oven to 180c. Place the pumpkin on a tray and drizzle with olive oil. Season with salt, pepper and chilli flakes. Bake for 35 minutes or until tender.
2. Combine the Parmesan cheese, crushed pistachios, parsley and salt and pepper.
3. In a medium bowl whisk the egg.
4. Dry the cutlets with a paper towel and flatten them slightly with a meat mallet or rolling pin. Season with salt and pepper. Then, dip each cutlet in the egg wash and coat both sides with the pistachio mixture.
5. Heat the oil and butter in a frying pan and cook the cutlets for 3-5 minutes each side or to your liking.
6. Serve the lamb cutlets with pumpkin, feta cheese and rocket, sprinkle of sea salt and extra chilli flakes for added zing!

Nutrition