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Minty lamb with beetroot and charred broccoli
Minty lamb with beetroot and charred broccoli
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious and simple lamb cutlets perfect for a weeknight dinner or entertaining guests.
Ingredients:
  • 1/2 bunch mint, leaves chopped
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • 40g pine nut
  • 40.00 ml parmesan, grated
  • 1 garlic clove, finely chopped
  • 165ml olive oil
  • 12 x French-trimmed lamb cutlets
  • 3 tsp dried mint
  • 1 broccoli, sliced lengthways
  • 31.50 gm lemon juice
  • 100g watercress
  • 2 beetroots, cut into thin matchsticks
  • 120g marinated feta, drained, crumbled
Instructions:
  • Combine fresh mint, parsley, pine nuts, parmesan, and garlic in a food processor and blend until a smooth paste forms. Slowly pour in 1/2 cup (125ml) oil while blending until well combined. Set the mixture aside.
  • Gently brush lamb with a touch of extra oil, then generously season and coat with dried mint. Toss broccoli and 1 tablespoon of oil in a separate bowl. Preheat a chargrill pan over medium-high heat. Grill broccoli, turning occasionally, for 3-4 minutes until lightly charred. Transfer to a plate. Grill lamb for 4 minutes on each side for a medium-rare doneness or to your preferred level of doneness.
  • Combine the lemon juice and remaining 1 tablespoon of oil in a bowl, then season to taste.
  • Assemble broccoli, watercress, beetroot, and feta on a platter. Add the lamb on top, then generously drizzle with lemon dressing and mint pesto before serving.

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