Pesto lamb cutlets with rice and radicchio salad

Cooking Salads Pesto lamb cutlets with rice and radicchio salad

These Pesto lamb cutlets with rice and radicchio salad are proudly brought to you by wowfood.guru and Sunrice.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. To make the basil pesto, combine the basil, garlic, pine nuts and parmesan in the bowl of a food processor; process until finely chopped. With the motor running, gradually add the oil in a thin steady steam. Process until smooth. Season with salt and pepper.
  2. Cook the SunRice mountain blend rice following packet directions. Set aside to cool.
  3. Heat a chargrill pan over high heat. Place the lamb cutlets in a large bowl. Add half the pesto and toss to combine. Cook cutlets on the chargrill for 2 minutes each side for medium, or until cooked to your liking. Set side for 5 minutes to rest.
  4. Place the rice, radicchio, rocket, basil and pine nuts in a large bowl. Toss to combine. Place on a large serving platter. Top with lamb cutlets. Drizzle oil and vinegar. Dollop with remaining pesto and serve immediately.

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2 cups SunRice mountain blend rice
12 lamb cutlets
1 radicchio, leaves separated, coarsely shredded
1 bunch rocket, ends trimmed, coarsely torn
1 cup basil leaves, coarsely torn
2 tbs toasted pine nuts
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
1 cup basil leaves
2 garlic cloves, finely chopped
1/4 cup toasted pinenuts
1/4 cup finely grated parmesan
2 tsp lemon juice
1/3 cup olive oil

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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