Lamb Cutlets with baby carrots

Pesto coated lamb cutlets fried and served with crunchy roast baby carrots and a roast fennel bulb with a whole baked potato.

Ingredients

The ingredients for this dish should be selected based on the season and the produce available local to YOU. For this dish, I visited my local markets and found a freshly picked bunch of baby carrots that looked fabulous, dirt still clinging to them from the ground they came from.  The same farmer also had a great selection of fennel bulbs which I love to roast - and it goes particularly well with baby carrots!

• Lamb cutlets
• Traditional pesto
• Whole baby potatoes
• Baby carrots
• Fennel Bulbs
• Garlic

Method

• Smother lamb cutlets in pesto, cover and place in fridge while preparing the rest of the dish
• Wash the fennel bulb and cut in half if it is particularly large
• Wash the baby carrots, don't peel if you can avoid it
• Place carrots, fennel bulb, garlic and baby potatoes in a baking dish, lightly coated with olive oil
• Bake for 45 minutes or until vegetables are cooked and crispy
• Heat pan, preferably a char grill style pan if you have one, until it is extremely hot.
• Place in pesto covered lamb cutlet and cook (as a guide) on one side for about 2 minutes, then flip for another 2 and your lamb cutlet should be ready at medium rare - but of course, this depends entirely on your pan and heat source.

Serve

• With freshly crushed rock salt or Himalayan sea salt
• With a piece of roast garlic on top of the cutlets