Warm lamb salad with pesto recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 410 calories / serving
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Warm lamb and lentil salad with mint pesto HERO

To make the pesto, put the mint, zest, garlic and oil in a food processor and pulse for a minute. Add a squeeze of lemon juice and pulse to a smooth paste. Add the remaining juice and season.

Rub the oil over the lamb and season. Cook on a smoking hot griddle pan for 5-7 minutes each side, until cooked through. Mix the lentils with the radishes, tomatoes, spring onions, 1 tablespoon of pesto and the salad leaves, then divide between 4 plates. Cut the lamb into slices and serve on the lentils, topped with some crumbled feta and pesto.

See more Lamb recipes 

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  • Ingredients

  • For the pesto

  • 30g pack mint leaves
  • 1 garlic clove, crushed
  • 3 tbsp extra-virgin olive oil
  • ½ lemon, zested and juiced
  • For the lamb salad

  • ½ tbsp olive oil
  • 1 x 300g pack lamb steaks
  • 2 x 250g packs ready to eat lentils
  • 75g radishes, sliced
  • 100g cherry tomatoes, halved
  • 2 spring onions, sliced
  • 50g mixed leaf salad
  • 25g feta cheese
  • Energy 1715kj 410kcal 21%
  • Fat 19g 26%
  • Saturates 5g 24%
  • Sugars 3g 3%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 29g Protein 33.6g Fibre 9.5g


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