Lamb steaks drizzled with mint pesto sauce is a perfect dish for a special weekend dinner or on any weeknight. Slices of lamb are cut from the leg to make a steak ¾ to 1-inch thick with a round bone in the center. They are sometimes displayed in the meat case, or you can ask the butcher to cut them for you. They make juicy and tender steaks.
Garlic potatoes take only minutes in the microwave. Tomato slices brighten the plate and complete the meal, which contains 505 calories per serving with 35 percent of calories from fat.
● Walnuts can be substituted for pine nuts.
● Crushed garlic is used in both recipes. Crush it at one time and divide accordingly.
● If pressed for time, omit the pesto and serve the lamb with mint jelly.
Mint Pesto Lamb
2 (6-ounce) lamb steaks cut from the leg
2 cups fresh mint leaves, washed and dried
1 clove garlic, crushed
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 tablespoons pine nuts
1 tablespoon grated Parmesan cheese
Heat broiler. Line a baking tray with foil. Trim visible fat from lamb. Place lamb steaks on tray. Broil 5 minutes. Remove and turn steaks over. Broil 2 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium rare.
Place mint leaves, garlic, lemon juice, oil, and 1 tablespoon water in a food processor. Process until well mixed, scraping down sides once or twice. Add the pine nuts and cheese, and process to form a sauce. Spoon over lamb. Makes 2 servings.
Per serving: 286 calories (46 percent from fat), 14.5 g fat (4.3 g saturated, 7.3 g monounsaturated), 113 mg cholesterol, 35.6 g protein, 1.3 g carbohydrates, 0.1 g fiber, 149 mg sodium.
1 pound russet or Idaho potatoes, diced (about 3 cups)
2 medium garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground pepper
1 medium tomato, sliced
Wash potatoes; do not peel. Cut into ½-inch pieces. Place in a microwave-safe bowl and toss with garlic and 2 tablespoons water. Cover with plastic wrap or a lid. Microwave on high for 3 minutes. Remove and stir. Return to microwave and cook on high 2 minutes. Remove and let stand 1 minute. Drizzle with olive oil and add salt and pepper to taste. Toss well. Serve sliced tomato on the side. Makes 2 servings.
Per serving: 219 calories (21 percent from fat), 5.0 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 5.3 g protein, 40.6 g carbohydrates, 5.1 g fiber, 47 mg sodium.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.