EatSmart Recipes
Grilled Lamb Chop with Pesto Sauce
"3 Less" Dish
Feature
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 to serve 1 |
Lamb Chop |
3 pieces |
Red Rice |
40 g |
White Rice |
50 g |
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 |
Grilled Lamb Chop
Cooking Method
- Rinse and drain lamb chops. Set aside.
- Wash white rice. Set aside. Wash and soak red rice for at least 3 hours.
- Combine and cook the red and white rice.
- Peel and dice new potato. Combine with carrot dices. Steam until done then mash.
- Rinse broccoli, cauliflower and capsicum. Cook in water until done. Drain and set aside.
- Heat oil in a frying-pan, pan fry lamb chops until done. Season with salt, coarse black pepper, parsley and basil.
- Pour 1 teaspoon of pesto sauce over the lamb chops. Place potato mash, vegetables and cherry tomato on side. Serve with rice.
Pesto Sauce
Cooking Method (to make 1 cup)
- Blend 3 cups of fresh basil leaves, 2 garlic cloves and a cup of olive oil in a food processor. Season with 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper. Done.
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