Lamb Cutlets with Cauliflower Puree, Asparagus and Basil Sauce
Cauliflower puree- steam cauliflower, mix with a dash of rice milk and a pinch on nutmeg
asparagus - blanch - do not overcook ---- you want them to be slightly crunchy still!
Lamb Cutlets - no preparation needed - cook on the BBQ when ready to serve
Basil Sauce - puree fresh basil (1 bunch) 2 cloves garlic, good pinch of salt and pepper, juice of 1/4 fresh lemon. Add sunflower oil in the processor until a sauce consistency. (Just like Pesto!)
Once again serve as layers, cauliflower puree, lamb, asparagus and sauce either on the side or drizzles over.......
Oh my....... I have just had dinner, yet I could eat this now.....mmmmmmmmmmmmm
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