Asparagus Stalk Pesto
Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.
Lamb Rump Steaks with Red Lentil Salad
This lamb rump with red lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 600g Quality Mark lamb rumps
- 3/4 cup red lentils
- 1 red capsicum
- 1 yellow capsicum
- 3 tomatoes
- 1 Lebanese cucumber
- a small handful of parsley, chopped
- a small handful of fresh mint leaves, chopped
- 1/2 tsp ground cumin
- 1 red onion, chopped
- juice and grated zest of 1 lemon
- 2 tbsp olive oil
- A pinch of black pepper
Method
To sear steak
- Heat a frying pan with a splash of oil over a high heat.
- Cook on one side of the lamb until moisture appears, then turn and cook the other side.
- Test the ‘degree of doneness’ by touching the meat – it will feel springy for medium and very firm for well done.
- Remove from heat and allow to rest, loosely covered with aluminium foil.
To make salad
- For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.
- Drain and place in cold water.
- Dice all vegetables and place in a bowl.
- Add lentils and chopped parsley and mint.
- Season with cumin, pepper, lemon zest and juice.
- Stir to combine
To serve
- Serve this dish with grilled lime.