LAMB CUTLETS WITH PISTACHIO AND MINT PESTO

Super Food Ideas - - MIDWEEK MEALS -

SERVES 4 PREP 10 MIN­UTES (PLUS 5 MIN­UTES STAND­ING) COOK 10 MIN­UTES

6 kipfler pota­toes, thickly sliced di­ag­o­nally 12 lamb cutlets 170g jar mar­i­nated ar­ti­chokes, drained, halved 1 red onion, thinly sliced ½ cup fresh flat-leaf pars­ley leaves ¼ cup fresh mint leaves 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon lemon juice

Pistachio and Mint Pesto (see note) ¹⁄³ cup pistachio ker­nels, toasted ¼ cup finely grated parme­san 1 gar­lic clove, finely chopped 1 cup fresh mint leaves ¹⁄³ cup ex­tra vir­gin olive oil

1 Make Pistachio and Mint Pesto Process pis­ta­chios, parme­san, gar­lic and mint in a food pro­ces­sor un­til finely chopped. With mo­tor run­ning, grad­u­ally add oil in a thin, steady stream un­til mix­ture is well com­bined. Sea­son with salt and pep­per. 2 Place potato in a large saucepan and cover with cold wa­ter. Place over high heat. Bring to the boil. Cook for 10 min­utes or un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain. 3 Mean­while, heat a large, non-stick fry­ing pan over high heat. Add lamb. Cook for 2 to 3 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Set aside for 5 min­utes. 4 Place potato in a large bowl. Add ar­ti­chokes, onion, pars­ley, mint, oil and lemon juice. Sea­son with salt and pep­per. Gently toss to com­bine. 5 Di­vide potato mix­ture among serv­ing plates. Top with lamb and dol­lop with pesto. Serve. NU­TRI­TION: (per serve) 2692kj; 43.1g fat; 9.8g sat fat; 37g pro­tein; 24.3g carbs; 6.7g fi­bre; 93mg chol; 394mg sodium.

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