South Australian Food and Wine from Off The Vine

Grilled lamb cutlets with Panzanella salad

Ingredients

Roasted Capsicums 200grms
Garlic 1 clove
Red onion 1
Basil 1 bunch
Roma tomatoes 4 punetts
Parsley 1 bunch
Basil 1 bunch
Turkish or Cibatta loaf 1
Olive oil 100 ml
Salt to taste
Pepper to taste
White balsamic vinegar 50 ml
Lamb cutlets 16

Method

1. Cut the bread into small cubes, place on a baking tray, rub with olive oil, crushed garlic, salt & pepper, place in a pan and sauté till golden brown ( or bake in hot oven ).
2. In a large bowl add the red onion finely sliced, along with the garlic finely sliced.
3. Cut the roast capsicums into long thin strips and add to the bowl as well as some basil and parsley leaves
4. Roughly chop the basil and garlic and add.
5. Cut the Roma tomatoes in quarters and add to the bowl, season with salt and pepper then mix the salad carefully.
6. When the croutons are cool add to the salad along with some shaved parmesan
7. Season your lamb cutlets with salt and pepper and rub with garlic and lemon zest, cook on a hot grill.
8. Place some panzanella salad on a plate and place the grilled lamb cutlets on top along with a spoonful of basil pesto.

Basil Pesto

Basil leaves 150grms
Italian Parsley leaves 140 grms
Grated Parmesan 100grms
Garlic clove 1
Pine nuts Roasted 80grms
Virgin olive oil 170 ml
Blend all ingredients in a blender until it becomes a smooth paste.

Adjust the consistency with extra olive oil if required, season with salt and pepper.

Makes 4-6 serves

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Grilled lamb cutlets with Panzanella salad