Traditional Lamb Cutlets with Basil Sauce
Preparation time: 20 minutes (plus resting time)
12 Tasman Traditional Lamb Cutlets
2 tbsp fresh thyme leaves
Golden Grange extra virgin olive oil
Black pepper, freshly ground
400g fresh mushrooms, torn
2 tablespoons fresh flat-leaf parsley
1/3 cup pine nuts
3/4 cup fresh basil
3-5 tablespoons balsamic vinegar
Using a pestle and mortar, grind the thyme and mix in a little of the olive oil. Rub over both sides of the cutlets and put to one side.
Cook the mushrooms dry on the bars of a hot barbecue or griddle pan long enough to mark them both sides. Put into a large bowl.
Cook the cutlets for 3-4 minutes on each side until golden for medium.
When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle over a little olive oil. Tear the parsely into large pieces and add with a decent squueze of lemon juice. Season lightly and toss. Put aside to rest.
To make the sauce, pound the pine nuts and basil separately with the pestle and mortar. Blend together with some olive oil. Add enough balsamic vinegar to give it a good tang.
Toss the lamb and musrooms once more. Serve with the sauce and a simple rocket salad on the side.