Ingredients
1. 300g semi dried tomatoes
2. 2 tablespoons olive oil
3. 1¼ cups chopped raw macadamias
4. 2 teaspoons chopped rosemary
5. 1-2 tablespoons of the semi dried tomato oil
6. 8-12 trimmed lamb cutlets

Method
1. 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 1¼ 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.
2. Heat a large non stick frying pan 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.
3. Serve the cutlets with a large spoonful of macadamia pesto and salad. This pesto is also ideal for serving as a dip with vegetables such
as carrots, capsicum and green beans.