Minty lamb with beetroot and charred broccoli

Minty lamb with beetroot and charred broccoli

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An easy and tasty lamb cutlet dinner recipe. Serve as a midweek family meal or at a casual dinner party with friends.

The ingredient of Minty lamb with beetroot and charred broccoli

  1. 1/2 bunch mint, leaves chopped
  2. 1/2 bunch flat-leaf parsley, leaves chopped
  3. 1/4 cup (40g) pine nuts, toasted
  4. 2 tablespoons parmesan, grated
  5. 1 garlic clove, finely chopped
  6. 2/3 cup (165ml) olive oil, plus extra to brush
  7. 12 x French-trimmed lamb cutlets
  8. 3 teaspoons dried mint
  9. 1 broccoli, sliced lengthways
  10. 1 1/2 tablespoons lemon juice
  11. 100g watercress
  12. 2 beetroots, cut into thin matchsticks
  13. 120g marinated feta, drained, crumbled

The instruction how to make Minty lamb with beetroot and charred broccoli

  1. Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.
  2. Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat. Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
  3. Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
  4. Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.

Nutritions of Minty lamb with beetroot and charred broccoli

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