Minty Lamb with Beetroot and Charred Broccoli

Name: Minty Lamb with Beetroot and Charred Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: ½ bunch of mint, leaves chopped; ½ bunch of flat-leaf parsley, leaves chopped; ¼ cup of pine nuts, toasted; 2 tablespoon of grated parmesan; 1 garlic clove, finely chopped; ⅔ cup of olive oil, plus extra to brush; 12 x French-trimmed lamb cutlets; 3 teaspoon of dried mint; 1 broccoli, sliced lengthways; 1½ tablespoons of lemon juice; 100g of watercress; 2 beetroots, cut into thin matchsticks; 120g of marinated feta, drained, crumbled

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 09:01:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories612.9 kcal (31%)

Total Fat49.3 g (70%)

Carbs4.8 g (2%)

Sugars2.1 g (2%)

Protein39.5 g (79%)

Sodium206.4 mg (10%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

0.5 bunchmint

leaves chopped

0.5 bunchflat-leaf parsley

leaves chopped

¼ cuppine nuts toasted

2 tablespoongrated parmesan

3 teaspoondried mint

1broccoli

sliced lengthways

1 ½ tablespoonslemon juice

100gwatercress

2beetroots

cut into thin matchsticks

120gmarinated feta

drained, crumbled

Instructions

Step 1

Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add ½ 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.