Bowl of lamb macro with basil and broccoli pesto

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Ingredients

  • 4 fat-free lamb loin chops
  • 1 cup chopped broccoli florets
  • 2 cups of basil very compact
  • 1/4 cup lemon juice
  • 1 tablespoon lemon juice * to dress
  • 2 cups of pumpkin skin cut into 2 cm cubes
  • 1/4 cup of extra virgin olive oil
  • 3 tablespoons extra virgin olive oil * for dressing
  • 1 1/2 teaspoon cumin powder
  • 2 tablespoons of pumpkin seeds
  • 1 small garlic clove
  • 2 cups well packed rocket leaves
  • 1/2 cup sliced ​​fresh strawberries
  • 2 tablespoons chopped pistachios
  • 1/2 avocado in quarters
  • 1 pinch of salt and pepper * to taste

Method

  1. Preheat oven to 220C forced by fan. Place the chopped pumpkin on a baking sheet and mix with ground cumin and 2 tablespoons of extra virgin olive oil to coat. Season well with salt and pepper. Place in the oven and bake for 20–25 minutes until tender and golden brown, turning the squash cubes in half.

  2. While the squash is roasting, place the broccoli, basil, 1/4 cup lemon juice, 1/4 cup extra virgin olive oil, pumpkin seeds, and garlic in a food processor and mix until you have a good pesto thick.

  3. Place 3/4 of the pesto on the lamb loin chops and use your hands to rub and coat the lamb on both sides.

  4. Bring a skillet to medium-high heat and cook the lamb loin chops with pesto on one side for 6-7 minutes, allowing the pesto to caramelize and stick to the meat. Flip the loin chops and cook on the other side to your liking, then turn the chops face up for a few minutes to allow the fat to caramelize. Withdraw and rest.

  5. While the lamb is cooking, combine the arugula, strawberries, pistachios, and 1 tablespoon of lemon juice and extra virgin olive oil in a large bowl.

  6. Serve your bowls by dividing the arugula, strawberry, and pistachio salad, along with the roasted pumpkin with cumin. Cut the meat from the chops and divide between the bowls. Top each bowl with 1/4 avocado and a generous tablespoon of leftover pesto. Season well and enjoy.

Notes

When frying the lamb, a little pesto will stick to the pan. Scrape these pieces and sprinkle over the bowl for an additional crunch.

To save time, you can use 1/2 cup of store-bought pesto and cook as directed above, skipping step 2.

If you like the sound of this recipe, you may also like this Hawaiian Style Lamb Macro Poke Bowl.

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