Nature Bush Spiced Lamb Cutlets & Roasted Carrots https://thesourcebulkfoods.com.au/wp-content/uploads/2021/05/Nature-Bush-Spiced-Lamb.png Lunch, Dinner Lamb Cutlets and Carrots 2 cloves garlic  Zest of half lemon  1 tbs Mixed Native Bush Spice  30mL olive oil  4 lamb cutlets   1 bunch baby carrots with tops  Celtic Fine Salt and pepper  Basil leaves  Pepita & Macadamia Pesto 75g pepitas  40g roasted macadamias   25g fresh basil leaves   ¼ cup nutritional yeast flakes  1 or 2 cloves garlic   Juice of half a lemon  125mL olive oil  1 tbs apple cider vinegar  1 tbs maple syrup   Celtic Fine Salt and pepper  To prepare the lamb, combine the garlic, lemon zest, bush spice and olive oil in a mortar and pestle and grind to a paste. Spread the paste all over the lamb cutlets and place in a sealed container in the fridge for at least an hour or overnight.   For the pesto, roast pepitas for 5-6 minutes, stirring halfway. Allow to cool.   Combine the pepitas and the remaining pesto ingredients in a food processor and blend until combined. Taste to check for seasoning. Store in the fridge in an airtight container with a thin layer of olive oil over the top to prevent oxidisation.   For the carrots, place in a baking tray with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes, turning halfway.  Heat a small frying pan over medium heat with a drizzle of olive oil. Cook the lamb cutlets, about 2 minutes per side for medium rare, or until cooked to your liking.   Serve the lamb and carrots with extra basil leaves and ¼ cup pesto on the side.  PT1 hourM

Nature Bush Spiced Lamb Cutlets & Roasted Carrots

DOWNLOAD RECIPE

Nature Bush Spiced Lamb Cutlets & Roasted Carrots

INGREDIENTS

Lamb Cutlets and Carrots

Pepita & Macadamia Pesto

TIME

1 hour Minutes

SERVES

2

DIFFICULTY
METHOD

To prepare the lamb, combine the garlic, lemon zest, bush spice and olive oil in a mortar and pestle and grind to a paste. Spread the paste all over the lamb cutlets and place in a sealed container in the fridge for at least an hour or overnight.  

1

For the pesto, roast pepitas for 5-6 minutes, stirring halfway. Allow to cool.  

Combine the pepitas and the remaining pesto ingredients in a food processor and blend until combined. Taste to check for seasoning. Store in the fridge in an airtight container with a thin layer of olive oil over the top to prevent oxidisation.  

2

For the carrots, place in a baking tray with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes, turning halfway. 

3

Heat a small frying pan over medium heat with a drizzle of olive oil. Cook the lamb cutlets, about 2 minutes per side for medium rare, or until cooked to your liking.  

4

Serve the lamb and carrots with extra basil leaves and ¼ cup pesto on the side. 

5

Lunch

WHERE TO

FROM HERE?

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