Copyright John Paul Urizar
www.johnpaulurizar.com.au
Another meal in minutes, this time with lamb and pesto. If you are a vegetarian, the pesto and artichoke combination on its own is delicious.
Pierce the lamb fillet and fill with slivers of garlic. Brush with lemon juice and olive oil and set aside.
Heat the oil in a baking tray. Add the artichokes and Spanish onion and season with sea salt and black pepper. Bake for 20 - 25 minutes.
While the artichokes are cooking chargrill the lamb for approx 7 minutes each side. Leave to rest for 5 minutes before serving the lamb on the onion and artichoke. Top with a spoon of the rocket pesto.
Serve with a dressed green salad or steamed English spinach.
Note: Wrap Jerusalem artichokes in kitchen paper and store them in a plastic container in the fridge.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1954 kj |
| Calories | 467 kcal |
| Fat | 29.3 g |
| Saturated Fat | 5.3 g |
| Total Carbohydrate | 14 g |
| Total Protein | 34.8 g |
| Fibre | 4.5 g |
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