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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