Hot Simple Minted Pesto Lamb Recipe

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Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves: 4


- oil, for cooking
- 500 g (1 lb) lamb fillet, sliced
- 300 g (10 oz) mixed mushrooms
- 2 cups (40g/11A oz.) mint leaves
- 2 cloves garlic
- 1/4 cup (40g/11/4 oz.) pine nuts
- 1/4 cup (60ml/2 fl oz.) olive oil
- 1/2 cup (50g/13A oz.) grated Parmesan
- 1 onion, sliced


1. Place the mint, the garlic, the pine nuts and Parmesan in a food processor, and the process for about 10 seconds or so. With the motor running, gradually add the olive oil to form a paste. Season well.

2. Heat the wok until it becomes hot, then add 1 tablespoon of the oil and stir-fry the lamb in small batches over kind of medium-high heat until it becomes well browned. Then remove the lamb from the wok.

3. Then reheat the wok, add 1 tablespoon of the oil and stir-fry the onion for about 3 to 4 minutes or so. After that add the mushrooms and cook for another 2 minutes or so.

4. Then stir in the mint pesto and return the lamb to the wok and toss over high heat for about 5 minutes, or until the mushrooms become soft and the lamb becomes well heated through..

Nutrition Value:

- Protein 35g;
- Fat 40g;
- Carbohydrate 3g;
- Dietary Fibre 3g;
- Cholesterol 95mg;
- Energy 2145kJ (510 cal)


1. Prepare the mushrooms by cutting any particularly large mushrooms in half.

2. Mix the mint, the garlic, the pine nuts and Parmesan in a food processor to make mint pesto.

3. Gradually pour the olive oil into the food processor while the motor is running.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more information you can visit:

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the URLs (links) active. Thank you!

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