Briony Hume joins Pete Milosevic in the SMEG showroom kitchen, to celebrate the season with some succulent Spring lamb! Pete cooks some Panko Crusted Lamb Cutlets with Ricotta and Semolina dumplings served with Basil Pesto.

PANKO CRUSTED LAMB CUTLETS

INGREDIENTS
8 lamb cutlets, frenched
1 cup Panko crumbs
2 eggs, beaten
½ cup flour
Rind of one lemon
2tbsp parsley, chopped
¼ cup parmesan cheese, grated
Olive Oil

METHOD
• Dust lamb cutlets in flour then dredge in beaten egg and coat in Panko crumbs that have been mixed with lemon rind and parmesan cheese.
• Heat olive oil in a pan and place cutlets in pan, and cook until golden brown on both sides.
• Remove from pan & allow to rest, serve with Semolina Dumplings and Basil pesto.

RICOTTA AND SEMOLINA DUMPLINGS

INGREDIENTS
400gm ricotta cheese
2 tbsp grated parmesan cheese
3 large egg yolks
1 cup semolina, fine
Pinch nutmeg
Sea salt and cracked black pepper
Olive Oil

METHOD
• In a bowl combine ricotta, parmesan, egg yolks, semolina, nutmeg, and season with sea salt and cracked black pepper. Mix well to form a paste.
• On a lightly oiled surface, roll the paste into sausage shapes about 1cm in diameter then cut with a sharp knife into pieces and shape.
• Heat some olive oil in a pan and pan fry gently till golden then place on a baking tray and finish in a hot oven for 5 minutes.
• Serve with Lamb Cutlets and Basil Pesto.

BASIL PESTO

INGREDIENTS
50gms Basil Leaves
2 Garlic Cloves
4tbsp Hazelnuts
¼ cup extra virgin olive oil
4tbsp Parmesan cheese grated
¼ tsp sea salt

METHOD
• Place all ingredients except oil into food processor and process to form a smooth paste, add olive oil gradually until pesto is smooth but not runny.
• Remove Pesto and keep refrigerated in an air tight container.