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Nature Bush Spiced Lamb Cutlets & Roasted Carrots
INGREDIENTS
Lamb Cutlets and Carrots
- 2 cloves garlic
- Zest of half lemon
- 1 tbs Mixed Native Bush Spice
- 30mL olive oil
- 4 lamb cutlets
- 1 bunch baby carrots with tops
- Celtic Fine Salt and pepper
- Basil leaves
Pepita & Macadamia Pesto
- 75g pepitas
- 40g roasted macadamias
- 25g fresh basil leaves
- ¼ cup nutritional yeast flakes
- 1 or 2 cloves garlic
- Juice of half a lemon
- 125mL olive oil
- 1 tbs apple cider vinegar
- 1 tbs maple syrup
- Celtic Fine Salt and pepper
TIME
1 hour Minutes
SERVES
2
DIFFICULTY
METHOD
To prepare the lamb, combine the garlic, lemon zest, bush spice and olive oil in a mortar and pestle and grind to a paste. Spread the paste all over the lamb cutlets and place in a sealed container in the fridge for at least an hour or overnight.
1For the pesto, roast pepitas for 5-6 minutes, stirring halfway. Allow to cool.
Combine the pepitas and the remaining pesto ingredients in a food processor and blend until combined. Taste to check for seasoning. Store in the fridge in an airtight container with a thin layer of olive oil over the top to prevent oxidisation.
2For the carrots, place in a baking tray with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes, turning halfway.
3Heat a small frying pan over medium heat with a drizzle of olive oil. Cook the lamb cutlets, about 2 minutes per side for medium rare, or until cooked to your liking.
4Serve the lamb and carrots with extra basil leaves and ¼ cup pesto on the side.
5Lunch
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