Minted Pesto Lamb Recipe The lamb was fabulous. Succulent, tender and flavorful, and the scent of the pesto marinade filled the house yesterday. A beautiful Easter dish, will definitely make this again.
Ingredients:
2 cups (40g/11A oz.) mint leaves
2 cloves garlic
1/4 cup (40g/11/4 oz.) Toasted pine nuts
1/2 cup (50g/13A oz.) grated Parmesan
1/4 cup (60ml/2 fl oz.) olive oil
oil, for cooking
500 g (1 lb) lamb fillet, thinly sliced
1 onion, sliced
300 g (10 oz) mixed mushrooms, such as enoki, oyster, button, shimeji or Swiss brown
Method:
Place the mint, the garlic, the pine nuts and Parmesan in a food processor, and the process for about 10 seconds or so. With the motor running, gradually add the olive oil to form a paste. Season well.
Heat the wok until it becomes hot, then add 1 tablespoon of the oil and stir-fry the lamb in small batches over kind of medium-high heat until it becomes well browned. Then remove the lamb from the wok.
Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion for about 3 to 4 minutes or so. After that add the mushrooms and cook for another 2 minutes
stir in the mint pesto and return the lamb to the wok and toss over high heat for about 5 minutes, or until the mushrooms become soft and the lamb becomes well heated through. Season Well
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| Minted Pesto Lamb Recipe |
