Receta Lamb Salad with Pesto Dressing - Red Tractor February
I thought I should squeeze in the Red Tractor February recipe in February. This month's recipe was Lamb Salad with Pesto Dressing.
The calendar quote for this month is about collecting:
I thought it was quite cute, but I really have to stop collecting - I have too much stuff.
The lamb salad was quite tasty, and the pesto was surprisingly good. I used almonds instead of pine nuts because I couldn't find my pine nuts.
Without further ado, here is the recipe:
- 500g lamb (they said backstrap, I cut the meat off some chops)
- 250g green beans, topped
- 3 large tomatoes, coarsely chopped
- 2 lebanese cucumbers, halved lengthwise and thinly sliced (I used qukes)
- 1/2 bunch watercress (I left this out)
- 1 cup firmly packed basil leaves
- 75g toasted pine nuts
- 1/3 cup shredded parmesan
- 1 clove of garlic, crushed
- 1/2 cup olive oil
- 1/3 cup lemon juice
Heat a frying pan, add the lamb and cook for 4-5 minutes each side before transferring to a plate and slicing thinly.
Cook the beans in boiling water then rinse under cold water - they should remain bright green and crisp.
Put the basil, pine nuts, parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, add the oil in a steady stream until well combined, then add the lemon juice and process until smooth.
Put the beans, tomatoes, cucumber and watercress into a bowl. Divide among 4-6 plates, top with lamb and drizzle over pesto. Season with pepper.