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219 filet agneau pesto

 

 FR sauce piment ail gingembreFR Teriyaki 210ml  

INGREDIENTS

  • 150g roasted unsalted cashews
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 glove garlic, crushed
  • 1 tablespoon AYAM Hot Chilli Sauce
  • 1 Tablespoon AYAM Teriyaki Sauce
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 4 lamb chops
  • 40g baby rocket leaves
  • 40g bean sprouts

 

Preparation

Step 1. Combine cashews, mint, coriander and garlic in a blender or food processor, blend until roughly chopped. Add Chilli Sauce, Teriyaki Sauce, lemon juice and oil, blend until combined but still roughly chopped.

Step 2. Pan-fry, grill or char-grill lamb chops 2 minutes on each side or until cooked as desired.

Step 3. Serve with rocket and bean sprouts, topped with herb and cashew pesto.

 

 

 

Tags: _ Beef, lamb, red-meat_ Asian Sauces_ Dinner_ All recipes

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