Pesto Lamb Ris­soles with Gar­lic Bread

Serves 4, Prep and Cook: 35 mins

New Idea - - New Food Ideas -

330g packet gar­lic cia­batta bread 1 tblsp olive oil 250g pun­net cherry to­ma­toes 250g green beans, trimmed, halved ½ cup Greek yo­ghurt

RIS­SOLES 200g tub basil pesto, pecorino and

cashew dip 500g lamb mince ½ cup finely grated parme­san 1 egg 1⁄ cup pack­aged dried bread­crumbs


1 Cook bread ac­cord­ing to direc­tions. 2 Mean­while, make ris­soles. Re­serve 2 tblsps of dip in a bowl. Com­bine re­main­ing dip with other in­gre­di­ents in a sep­a­rate bowl. Sea­son with salt and pep­per. Di­vide into eight equal por­tions. Shape into ris­soles. 3 Heat 2 tsps of the oil in a large, non-stick fry­ing pan over a medium to high heat. Add to­ma­toes. Cook, stir­ring for about 2 min­utes, or un­til browned. Add beans. Cook, stir­ring for a fur­ther 3 min­utes, or un­til ten­der. Re­move from pan. Cover to keep warm. 4 Heat re­main­ing oil in same pan over a medium heat. Add ris­soles. Cook, for about 5 to 6 min­utes on each side, or un­til cooked through. Re­move. 5 Stir yo­ghurt into re­served pesto. 6 Serve ris­soles with beans and to­ma­toes, pesto yo­ghurt and gar­lic bread.

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