ROMANTIC MINTY LAMB BEETROOT AND CHARRED BROCCOLI
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
2 Kurrawong Organics beetroots, cut into thin matchsticks
120g marinated feta, drained, crumbled
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.