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Pesto lamb with zucchini and almond salad

Please the family at dinner time with this zesty pesto lamb dish, accompanied by a fresh and crunchy zucchini and almond salad - nutritious and delicious!

Jun 30, 2015 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pesto lamb with zucchini and almond salad
  • 1/3 cup (90g) pesto
  • 4 lamb rump steaks (600g)
Zucchini and almond salad
  • 3 medium zucchini (360g), cut into thin ribbons
  • 1/3 cup (45g) blanched almonds, halved, roasted
  • 1 small fresh red thai chilli, chopped finely
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil

Method

Pesto lamb with zucchini and almond salad
  • 1
    Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate (or grill or barbecue), for 4 minutes each side or until cooked as desired. Cover with foil; stand for 5 minutes.
  • 2
    Make zucchini and almond salad: Combine zucchini, nuts and chilli in a large bowl, toss with combined juice and oil until zucchini is well coated. Season to taste.
  • 3
    Serve lamb with salad.

Notes

Dress the salad just before serving. The lamb can be marinated in pesto 2 hours ahead or overnight. You can also use lamb cutlets.

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