Lamb with macadamia and semi dried tomato pesto. Yum! Great on the menu for an Australia Day BBQ, or cook to impress your family and friends.

Ingredients

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

Method

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.

Variation This macadamia pesto is also ideal for serving as a dip with vegetables such as carrots, capsicum and green beans.

Source: Australian Macadamia Society

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