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 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

 

  • 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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