Pesto lamb with lentil & spinach salad

Name: Pesto lamb with lentil & spinach salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 lamb racks (8 cutlets on each rack), excess fat trimmed; 125g (1/2 cup) basil pesto (see notes); Salt & freshly ground black pepper; 70g baby spinach leaves; 1 x 400g can brown lentils, rinsed, drained; 2 ripe tomatoes, coarsely chopped; 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tsp Dijon mustard

4.5

(2)

www.taste.com.au

Your recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $13.32 /serving

Author : Michelle Southan

family friendly dinner lunch

Ingredients

Remove All · Remove Spices · Remove Staples

2 lamb racks (8 cutlets on each rack), excess fat trimmed125 grams (1/2 cup) basil pesto (see notes)Salt & freshly ground black pepper70 grams baby spinach leaves1 x 400 grams can brown lentils, rinsed, drained2 ripe tomatoes, coarsely chopped2 tbsp extra virgin olive oil2 tbsp fresh lemon juice2 tsp Dijon mustard

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200C. Place the lamb racks in a baking tray, locking the racks together. Evenly coat the lamb with pesto and season with salt and pepper. Bake in oven for 25 minutes for medium or until cooked to your liking.

Step 2

Meanwhile, combine the spinach, lentils and tomato in a large bowl. Whisk the oil, lemon juice and mustard in a small jug until well combined. Taste and season with salt and pepper.

Step 3

Divide the salad among serving plates and drizzle with dressing. Cut the lamb racks into quarters and divide among plates. Serve immediately.