The cover of the Food & Wine section May 22 will feature hot dogs. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
MINT PESTO LAMB
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
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