| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Tamara2 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Lamb mini roasts or 4 rib eye fillets or; (see above) |
|
|
; 8 lamb backstrap fillets |
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon; zest of |
| 2 |
|
Cloves garlic; minced |
| 5 |
|
Zucchini; diced |
| 1 |
|
Red capsicum and 1 yellow capsicum; diced |
| 1 |
|
Spanish onion; finely chopped |
| 2 |
|
Pontiac potatoes; finely diced, skin |
|
|
; on |
|
|
Juice and zest of 1 lemon |
| 1 |
c |
Parsley |
| 1 |
bn |
Basil |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Pistachio nuts; toasted |
| 1/2 |
c |
Parmesan cheese |
|
|
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat the olive oil in a saute pan and add the lemon zest and garlic. Cook
for 1 minute to flavour the oil. Add the lamb pieces and sear over high
heat until golden. Place in a baking dish and cook at 180c. for 10 minutes.
Meanwhile, to the remaining oil in the pan, add the potatoes and onion and
saute over high heat for 3 minutes until beginning to colour. Add the diced
capsicum, and zucchini and continue cooking for 5 minutes. Add the parsley,
juice and zest of lemon and turn heat down to cook slowly until ready to
serve.
In a food processor, drop all the basil leaves, garlic, nuts and cheese and
process until leaves are chopped. With the motor running, pour in a little
olive oil until you reach the consistency you like. Do not make the pesto
too runny, otherwise it will not hold together on top of the lamb.
To serve, mound some vegetables on each plate, remove the lamb from the
oven and slice diagonally. Place three or four slices of lamb on the
vegetables and top with a good dollop of the basil pesto.
Converted by MC_Buster.
Per serving: 1059 Calories (kcal); 73g Total Fat; (57% calories from fat);
47g Protein; 77g Carbohydrate; 31mg Cholesterol; 822mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 9 Vegetable; 1/2 Fruit;
11 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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