Minty lamb with beetroot and charred broccoli.

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

4 Servings

Level:

Intermediate

ROMANTIC MINTY LAMB BEETROOT AND CHARRED BROCCOLI

Ingredients

  • 1/2 bunch mint, leaves chopped

  • 1/2 bunch flat-leaf parsley, leaves chopped

  • 1/4 cup (40g) pine nuts, toasted

  • 2 tbs grated parmesan

  • 1 garlic clove, finely chopped

  • 2/3 cup (165ml) olive oil, plus extra to brush

  • 12 x French-trimmed lamb cutlets

  • 3 tsp dried mint

  • 1 Kurrawong Organics broccoli, sliced lengthways

  • 11/2 tbs lemon juice

  • 100g watercress

  • 2 Kurrawong Organics beetroots, cut into thin matchsticks

  • 120g marinated feta, drained, crumbled

Preparation

Step 1


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.


Step 2


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.


Step 3


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.



Step 4


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


Step 5


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