Pesto-crusted lamb, greens and feta
<p><span>The perception still exists to some that healthy food means cutting out high-fat, high-salt ingredients entirely. However, I actually encourage adding a bit of these intensely flavoured ingredients to meals, as satisfaction is more often gained from flavour rather than portion size (I would overeat if my food was bland and my taste buds weren't satisfied).</span></p>
<p><span>This is where ingredients such as a little bit of sharp, salty feta tossed through a salad, or a flavourful pesto used to jazz up a meal come in so handy, as you'll see in this flavour-packed (and nutritious) meal.</span></p>
<p><span style="text-decoration: underline;"><strong>Serves</strong></span><span><span style="text-decoration: underline;"><strong>:</strong></span> 4-5</span></p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>Pesto crusted lamb</em></p>
<ul>
<li><span>600-700g lamb loins/backstraps (about 2 loins/ backstraps), at room temperature</span></li>
<li><span>1 tablespoon Dijon mustard</span></li>
<li><span>3 tablespoons mint, rocket or basil pesto (home-made or store-bought)</span></li>
<li><span>⅓ cup panko breadcrumbs</span></li>
<li><span>1 tablespoon chopped thyme leaves</span></li>
</ul>
<p><em>Greens and feta</em></p>
<ul>
<li><span>2 tablespoons mayonnaise</span></li>
<li><span>Zest and juice of ½ lemon</span></li>
<li><span>2 teaspoons chopped dill</span></li>
<li><span>1 tablespoon extra-virgin olive oil</span></li>
<li><span>2 baby cos lettuces, roughly chopped 1 Lebanese cucumber, thinly sliced</span></li>
<li><span>1 cup peas (fresh or frozen, defrosted)</span></li>
<li><span>3 baby radishes, thinly sliced</span></li>
<li><span>2 tablespoons chopped chives</span></li>
<li><span>70g feta, crumbled</span></li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method:</strong></span></p>
<ol>
<li><span>Preheat the oven to 200°C.<br /> </span></li>
<li><span>Pat the lamb dry with paper towels and season with salt.<br /> </span></li>
<li><span>Heat a drizzle of oil in a large frying or grilling pan on high heat. Brown the lamb for 1-2 minutes on each side.<br /> </span></li>
<li><span>Transfer to an oven tray or baking dish and spread the Dijon mustard on one side of the lamb. Spread the pesto on top, then sprinkle over the panko crumbs and thyme, and press down gently so they adhere. Drizzle with a little olive oil.<br /> </span></li>
<li><span>Bake in the oven for 4-5 minutes (for medium-rare), then switch the oven to grill for 1-2 minutes to get a golden crust on the top. Set the lamb aside to rest for 5-10 minutes.<br /> </span></li>
<li><span>Mix the mayonnaise, lemon zest and juice, dill and extra-virgin olive oil together, and season with salt and pepper.<br /> </span></li>
<li><span>Just before serving, toss with the cos lettuce, cucumber, peas, radishes, chives and feta. Slice the lamb.<br /> </span></li>
<li><span>To serve, divide the greens and feta between plates, and top with slices of lamb.</span></li>
</ol>
<p><span>Tell us in the comments below, how do you like to add a bit of extra flavour to your meals?</span></p>
<p><em>Written by Nadia Lim. First appeared on <a href="https://stuff.co.nz" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/07/lamb-and-eggplant-pie-with-polenta-crust/"><span style="text-decoration: underline;"><em><strong>Lamb and eggplant pie with polenta crust</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/"><span style="text-decoration: underline;"><em><strong>Garam masala lamb with lemon quinoa pilaf</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/"><span style="text-decoration: underline;"><em><strong>Red wine lamb pappardelle</strong></em></span></a></p>
