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Ingredients Jump to Instructions ↓

  1. 500g (1lb 2oz) sweet potatoes, peeled and chopped to bite size

  2. Olive oil

  3. 100g green beans

  4. 500g lamb fillets

  5. Fresh pesto (just buy it - don't make it)

  6. Handful of baby plum or cherry tomatoes, halved

  7. Bag of baby spinach and rocket

  8. Balsamic vinegar

  9. 3 finely chopped spring onions

  10. 75g (2 1/2 oz) pine kernels, toasted (roasted or dry-fried - but watch out, they suddenly go brown)

Instructions Jump to Ingredients ↑

  1. This recipe is also part of our Easter meal planner Go back to Easter Monday recipes Pre-heat the oven to 220°C (gas mark 7). Drizzle the sweet potato with a little olive oil and roast for about 30 mins.

  2. Cook the green beans in boiling water for 3 mins, drain and cool under running cold water.

  3. Meanwhile, fry or griddle the lamb fillets to taste - 15 mins or so - turning regularly. Wrap in foil and rest for 10 mins, then slice diagonally and toss thoroughly in the pesto.

  4. Serve on a big platter, season and dress the leaves with a little olive oil and balsamic vinegar, then scatter over all the other ingredients and serve.

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