Lamb with crumbed eggplant and pesto | Women's Weekly Food
Lamb with crumbed eggplant and pesto | Quick and easy dinner idea from Women's Weekly Food. Perfect for a flavorful weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/4 cup (60g) olive oil
- 12 (600g) french-trimmed lamb cutlets
- 1 egg
- 2 tablespoons milk
- 2 tablespoons plain (all-purpose) flour
- 1 1/2 cup (100g) panko (japanese) breadcrumbs
- 1 medium_piece (300g) eggplant
- 1/3 cup (90g) pesto
- 1 tablespoon olive oil, extra
- 250 grams rocket leaves (arugula)
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