Mint Pesto Lamb

Tri-City HeraldMay 19, 2013 

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MINT PESTO LAMB

Ingredients

2 (6-ounce) lamb steaks cut from the leg
2 cups fresh mint leaves, washed and dried
1 clove garlic, crushed
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 tablespoons pine nuts or walnuts
1 tablespoon grated Parmesan cheese

Directions

Heat broiler. Line a baking tray with foil. Trim visible fat from lamb. Place lamb steaks on tray. Broil 5 minutes. Remove and turn steaks over. Broil 2 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium-rare.

Place mint leaves, garlic, lemon juice, oil and 1 tablespoon water in a food processor. Process until well mixed, scraping down sides once or twice. Add the pine nuts and cheese, and process to form a sauce. Spoon over lamb. Makes 2 servings.

Per serving: 286 calories (46 percent from fat), 14.5 g fat (4.3 g saturated, 7.3 g monounsaturated), 113 mg cholesterol, 35.6 g protein, 1.3 g carbohydrates, 0.1 g fiber, 149 mg sodium.

From: The Miami Herald

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