• Organization
  Board of Directors Sponsors Annual Report 22-23 Annual Report 21-22 Annual Report 20-21 Annual Report 19-20 Annual Report 18-19 Annual Report 17-18 Annual Report 16-17 Annual Report 15-16 Annual Report 14-15 Annual Report 13-14 Annual Report 12-13 Annual Report 11-12 Annual Report 10-11 Annual Report 09-10 Annual Report 08-09 Annual Report 07-08 Annual Report 06-07 Office/Staff
• Research
  CPC NCRP Risk Maps Sclerotinia Initiative Research Database
• Nutrition/Recipes
  Nutrition Recipes Cooking with Canola
• Events
  Field Day Golf Scramble Annual Winter Meetings Outstanding Service Awards
• Contact Us

Saskatchewan Lamb with Rosemary and Mint Pesto

Ingredients:

3 lbs lamb striploin or tenderloin
1/2 cup rosemary and mint pesto
3 cups basmati rice pilaf
6 cups julienne red and yellow pepper, purple onions & turnips, sauteed
Garnish with grilled lemon, lime and a sprig of rosemary

Rosemary and Mint Pesto
2 bunches mint
2 bunches rosemary
10 cloves of garlic, chopped
1 cup chopped pinenuts or almonds
1 cup canola oil
1/2 cup grated Parmesan cheese

Directions:

Blend mint and rosemary in food processor along with garlic. Slowly add canola oil, pinenuts and Parmesan cheese. Slice lamb into 18 cutlet-size pieces and slightly pound with a mallet. Dredge in seasoned flour and saute in canola oil until still pink. Add desired amount of rosemary and mint pesto. You may not need the whole quantity. Arrange on a plate with rice and sauteed vegetables.

18 servings

Recipe compliments of Canola Info