Here’s a recipe that will have your BBQ pumping this Australia Day – lamb with macadamia and semi dried tomato pesto. Yum!
300g semi dried tomatoes
2 tablespoons olive oil
1 ¼ cups chopped raw macadamias
2 teaspoons chopped rosemary
1-2 tablespoons of the semi dried tomato oil
8-12 trimmed lamb cutlets
Place 300g semi dried tomatoes (reserve the marinating oil) in a small food processor along with 2 tablespoons olive oil and process until chopped but not quite smooth. Remove from the food processor and transfer to a bowl.
Stir through 1 ¼ cups chopped raw macadamias and 2 teaspoons chopped rosemary, along with 1-2 tablespoons of the semi dried tomato oil to make a moist, pesto like consistency. Cover and set aside.
Heat a hot plate on barbeque over medium high heat. Brush 8-12 trimmed lamb cutlets with a little olive oil and sprinkle with salt and pepper. Cook in batches for 3-4 minutes each side or until done to your liking, covering the cooked cutlets in foil to keep warm as you cook the remaining ones.
Serve the cutlets with a large spoonful of macadamia pesto and salad.
This macadamia pesto is also ideal for serving as a dip with vegetables such as carrots, capsicum and green beans.