Pesto-Crusted Lamb Cutlets with Eggplant and Olive Caponata

It is a great choice when entertaining, as you can crumb the lamb hours before and prepare the caponata a day before. All you need to do when your friends arrive is to cook the lamb, warm the caponata, let the wine breathe, and sit down to dinner.

Caponata:

• 1 caponata

Pesto:

• 3 bunches basil leaves picked, stems discarded
• 3/4 cup pine nuts
• 1/2 cup parmesan cheese grated
• 1 tbsp garlic roasted, chopped (approx 2 cloves)
• sea salt flakes
• freshly ground black pepper

Lamb:

• 12 lamb cutlets ask your butcher to French and flatten them
• 3 cups dried bread crumbs
• 2 cups plain flour
• 4 eggs
• 1 cup milk

Instructions

• Preheat oven to 180° Celsius or 350° Fahrenheit.

How to prepare the pesto:

• Place the basil leaves into your food processor and pulse until all the leaves are chopped.
• Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
• Process until smooth and season to taste with salt and pepper.

How to prepare the lamb cutlets (chops)

• Lightly beat the egg and add the milk.
• Place the flour in a wide bowl or dish and season with salt and pepper.
• Place the crumbs into a wide bowl or dish and mix in the pesto, It may become lumpy, but keep mixing until you have an even texture.
• Dust the cutlets with the flour, keeping the bone clean.
• Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
• Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
• Place in the fridge if you are preparing ahead of time, or move right onto the next step.
• Over medium-high heat, brown the cutlets in a little butter mixed with extra virgin olive oil and transfer to the oven for 5-10 minutes, depending on whether you want them well done or medium-rare.
• Meanwhile, warm the caponata and serve together once the lamb is done.
• I recommend a medium bodied red such as a Shiraz to go with this dish.