Pesto Lamb with Bulgur

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Pesto Lamb with Bulgur
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
450 grams Lamb fillet
1 teaspoon honey
1 teaspoon Pesto
225 grams Bulgur
50 grams Pine nuts
100 grams carrots
2 stalks Celery
1 paprika
1 paprika
100 grams Corn
20 grams butter
To garnish
Basil
How healthy are the main ingredients?
carrotCeleryCornPine nutshoneyBasil

Preparation steps

1.

Rinse lamb fillet under cold water and pat dry with paper towels. Mix honey and pesto together and brush over lamb fillets. Bake lamb in a preheated oven at 220°C (approximately 425°F) for about 40 minutes.

For the bulgur, place bulgur with 300 ml (approximately 1 1/4 cups) boiling water in a pot, stir briefly with a fork, and let soak covered for 30 minutes.

2.

Toast pine nuts in a dry pan until golden brown, remove from pan and cool. Trim carrots and celery, peel if required, rinse and chop. Rinse bell peppers, cut in half, remove seeds and ribs and chop. Heat butter in a pot and saute carrots, celery, bell peppers and corn for 5 minutes.

3.

Mix vegetables and bulgur and add to oven with lamb fillets 6 minutes before end of cooking. To serve, cut lamb fillets into thin slices, place bulgur and vegetables on plates and serve sprinkled with pine nuts. Garnish with basil leaves.