A NUTRITIOUS NOËL
PESTO LAMB WITH COURGETTE & ALMONDS
PREP + COOK TIME 20 mins SERVES 4
• ½ cup store-bought pesto
• 4 lamb rump steaks
• 3 courgettes, cut into thin ribbons
• ⅓ cup blanched almonds, halved, roasted
• 1 small red chilli, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• salt and black pepper
1 Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate or barbecue for 3 minutes each side or until cooked as desired. Remove lamb from heat; cover loosely with foil and rest for 5 minutes.
2 Place the courgettes, almonds and chilli in a large bowl. Drizzle over the oil and lemon juice, and season well with salt and black pepper.
3 Thickly slice the lamb; serve on top of the courgette and almond mixture.
Energy 530kcal, 2219kj • Protein 36.3g • Total Fat 40g • Saturated Fat 6.6g •
