Grilled Lamb Chop with Pesto Sauce
Lamb, a kind of red meat, is rich in iron. It is one of the healthy meat options if cuts with less fat are chosen and fat is trimmed during cooking. However, some patrons dislike the smell of lamb. Besides mint sauce, why not consider the pesto sauce in this recipe to lessen its smell!
Ingredients (Serve 1):
| Lamb Chop | 3 pieces |
| Red Rice | 40 gm |
| White Rice | 50 gm |
| New Potato | 1 piece |
| Carrot (diced) | 2 slices |
| Broccoli | 2 flowerets |
| Cauliflower | 1 floweret |
| Red Capsicum | 2 small pieces |
| Yellow Capsicum | 2 small pieces |
| Olive Oil | 1 teaspoon |
| Parsley | to taste |
| Basil | to taste |
| Cherry Tomato (halved) | 1 piece |
Seasonings:
| Salt | 1/4 teaspoon |
| Coarse Black Pepper | to taste |
Pesto Sauce: (To make 1 cup)
| Pesto Sauce | 1 cup |
Cooking Method:
| 1. | Rinse and drain lamb chops. Set aside. |
| 2. | Wash white rice. Set aside. Wash and soak red rice for at least 3 hours. |
| 3. | Combine and cook the red and white rice. |
| 4. | Peel and dice new potato. Combine with carrot dices. Steam until done then mash. |
| 5. | Rinse broccoli, cauliflower and capsicum. Cook in water until done. Drain and set aside. |
| 6. | Heat oil in a frying-pan, pan fry lamb chops until done. Season with salt, coarse black pepper, parsley and basil. |
| 7. | Pour 1 teaspoon of pesto sauce over the lamb chops. Place potato mash, vegetables and cherry tomato on side. Serve with rice. |
Per Serving:
| Energy (Kcal) | 721 |
| Carbohydrate (gm) | 85 |
| Protein (gm) | 48 |
| Fat (gm) | 19 |
| Sugar (gm) | 3 |
| Sodium (mg) | 725 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Le Manège.
