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    A NUTRITIOUS NOËL

    Oct 28, 2018 5 minutes

    PESTO LAMB WITH COURGETTE & ALMONDS

    PREP + COOK TIME 20 mins SERVES 4

    • ½ cup store-bought pesto
    • 4 lamb rump steaks
    • 3 courgettes, cut into thin ribbons
    • ⅓ cup blanched almonds, halved, roasted
    • 1 small red chilli, finely chopped
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon lemon juice
    • salt and black pepper

    1 Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate or barbecue for 3 minutes each side or until cooked as desired. Remove lamb from heat; cover loosely with foil and rest for 5 minutes.

    2 Place the courgettes, almonds and chilli in a large bowl. Drizzle over the oil and lemon juice, and season well with salt and black pepper.

    3 Thickly slice the lamb; serve on top of the courgette and almond mixture.

    Energy 530kcal, 2219kj • Protein 36.3g • Total Fat 40g • Saturated Fat 6.6g •

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