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Australian Lamb, Basil Pesto,
White Beans and Zoodles

So good for your body…and what a taste sensation!

March 14, 2017

Australian Lamb, Basil Pesto,
White Beans and Zoodles

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Lamb

ingredients for four
pesto
30gm basil leaves and tender tips PLUS extra basil leaves to serve
60gm freshly grated parmesan cheese
2 x medium cloves garlic
¼ cup toasted pinenuts
salt flakes
black pepper
120ml extra virgin olive oil
white beans
2 x 400gm tin cannellini beans
½ cup greek or natural yoghurt
½ to ¾ tsp salt flakes
1 tablespoon lemon juice
lamb and zoodles
600gm lamb backstrap
2 x medium zucchini
salt flakes
black pepper
30ml extra virgin olive oil

method

  1. Remove a few small basil leaves from stalks and set aside to use on serving. Make pesto, place basil, parmesan, crushed garlic, toasted cooled pinenuts, ½ teaspoon salt flakes and pinch black pepper in food processor bowl. Whizz to chop. With motor running add oil in a steady stream to form paste. Taste, adjust seasoning if necessary. Refrigerate pesto.
  2. Drain cannellini beans and rinse in sieve under cold running water to remove starchy liquid.
  3. Place beans in food processor bowl with 1 tablespoon water. Blend until smooth, scraping down sides a couple of times. Add yoghurt and salt. Briefly pulse to combine. Scrape mixture into saucepan.
  4. Meanwhile, heat a large non-stick frying pan over medium high heat. Season lamb with ½ teaspoon of salt and good pinch black pepper, rub with 2 tablespoons olive oil.
  5. Fry lamb for 3 to 5 minutes each side, turning only once or twice. Leave meat in pan long enough for it to become golden as this adds to the flavour. The springier the meat feels to the fingertip touch, the more it has cooked through. Lamb is at it’s best with a blush of pink inside.
    Remove from pan and cover on warm plate to rest for about 5 minutes.
  6. Gently heat white beans while lamb resting. When hot, remove from heat and add lemon juice to taste. Balance out with salt if flavour is sour.
  7. Meanwhile cut raw zucchini into zoodles (zucchini noodles) with a spiraliser/mandolin julienne cutter/julienne peeler. Toss in bowl with olive oil and season with ¼-½ teaspoon salt flakes and pinch black pepper.
  8. Thinly slice rested lamb. Retain juices.
  9. Place a quarter of the bean puree on each warm dinner plate. Swirl through a couple of teaspoons pesto on each one. Top with zoodles and sliced lamb. Drizzle over meat juices. Top with a few basil leaves and serve immediately.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Replace backstrap with lamb loin chops or cutlets if preferred.
  • We recommend to use a block of parmesan, preferably the Grana Padano which is slightly cheaper than Reggiano (the King of Parmesan Cheeses).
  • Leftover pesto can be frozen for up to 4 months. After this time it will loose some flavour but will still be fine to consume.
  • Use butter beans in place of cannellini if preferred or replace beans with Greek cauliflower skordalia or celeriac mash.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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