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How to make Warm lamb salad with mint pesto

Yield = 4
Prep time: 0:20
Cook time: 0:05
Total time: 0:25

Ingredients

  • 6 (about 300g) lamb leg steaks
  • 1 teaspoon olive oil
  • Salt & freshly ground black pepper
  • 1 x 80g pkt baby rocket leaves
  • 100g 97 per cent fat-free semi-dried tomatoes
  • 5 large radishes, washed, stems and roots trimmed, thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 12 kalamata olives, drained
  • 1/4 cup firmly packed fresh mint leaves

Mint pesto

  • 1 cup firmly packed fresh mint leaves
  • 15g toasted pine nuts
  • 10g parmesan, finely grated
  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) Massel vegetable liquid stock
  • Salt & freshly ground black pepper

Method

  • Step 1 To make the mint pesto, place the mint and pine nuts in the bowl of a small food processor and process until finely chopped. Add the parmesan, oil and garlic, and process until well combined. Add the stock and process until well combined. Season with salt and pepper and pour into an airtight container or screw-top jar. Set aside.
  • Step 2 Preheat a chargrill or barbecue on medium-high. Brush the lamb with oil and season with salt and pepper. Cook on preheated grill for 2 minutes each side for medium rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 10 minutes to rest.
  • Step 3 Divide the rocket among four serving plates. Sprinkle over the tomatoes, radish, onion and olives. Use a sharp knife to cut the lamb across the grain into 1cm-wide strips. Scatter lamb over the salad and drizzle with pesto. Serve immediately.