• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Pesto lamb with zucchini and almond salad

Triple tested. For your success every time.

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!

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 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

Steps

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.
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