Pesto lamb cutlets with rice and radicchio salad

Recipes / Salads

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

Recipe «Pesto lamb cutlets with rice and radicchio salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.