Minty Lamb Bake

Blogged by: Norton Plaza & A Healthy Mum 01 Oct 2013 View comments
Ingredients
10 Craig Cook’s Quality Meats lamb cutlets
4 medium sweet potatoes, washed
200g sugar snap peas
2 tablespoons olive oil

Mint pesto
1 bunch of mint, leaves picked
½ cup greens (try kale)
½ cup pistachios
¼ cup water
¼ cup olive oil
Salt and pepper for seasoning

STEP 1 Preheat your oven to 190°C and line a large baking tray with greaseproof paper. Combine
all the mint pesto ingredients in a food processor and blend until the pesto is formed. You may need
to add a little extra olive oil to bring it together.

STEP 2 Cut the sweet potatoes into thin rings and spread them on the oven tray with a thin sprinkle
of olive oil and salt and pepper.

STEP 3 Dip the lamb cutlets into the pesto mix, ensuring they’re really well coated on both sides. Place on top of the sweet potatoes and bake for 15 minutes or until the lamb is cooked to your liking. Serve with blanched sugar snap peas and any leftover pesto.

Tags

Join The Conversation

comments powered by Disqus
advertisement
GET AHEAD OF THE CROWD
GET AHEAD OF THE CROWD
Get the latest offers, event details and all that is happening in-centre. By signing up, you agree to our collection and handling of your information as described in our Terms & Conditions and Privacy Policy. You can opt-out of receiving our emails at any time.
Get the latest offers, event details and all that is happening in-centre. By signing up, you agree to our collection and handling of your information as described in our Terms & Conditions and Privacy Policy. You can opt-out of receiving our emails at any time.
Join us on
Opening hours
Regular trading hours
Mon - 9am - 6pm
Tue - 9am - 6pm
Wed - 9am - 6pm
Thu - 9am - 8pm
Fri - 9am - 6pm
Sat - 9am - 5pm
Sun - 9am - 4pm
Location
Norton Plaza
Suite 101c, Level 1, 55 Norton Street
Leichhardt NSW 2040
Phone: 02 9518 0660