LAMB CUTLETS WITH PISTACHIO AND MINT PESTO
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.