Minty lamb with beetroot and charred broccoli

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 35 minutes

Ingredienser

1/2 bunch mint, leaves chopped

1/2 bunch flat-leaf parsley, leaves chopped

40g pine nut

40.00 ml grated parmesan

1 garlic clove, finely chopped

165ml olive oil

12 x French-trimmed lamb cutlets

3 tsp dried mint

1 Kurrawong Organics broccoli, sliced lengthways

30.00 ml lemon juice

100g watercress

2 Kurrawong Organics beetroots, cut into thin matchsticks

120g marinated feta, drained, crumbled

Vejledning

Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup (125ml) oil and whiz until combined. Set aside.

Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.

Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.

Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.

Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.