Lamb Fillet, Herb Pesto and Cashew Nuts
Ingredients:
- 150g unsalted roasted cashews
- 3 sprigs of mint
- 3 stems of coriander
- 1 garlic clove, crushed
- 1 tablespoon of AYAM ™ Garlic and Ginger pepper sauce
- 1 tablespoon of AYAM ™ Teriyaki sauce
- 2 tablespoons lemon juice
- 5 tablespoons of olive oil
- 4 slices of leg of lamb
- 40g young arugula leaves
- 40g of bean sprouts
Preparation:
- Roughly mix together the cashews, mint, cilantro and garlic. Add the Garlic, Ginger and Teriyaki Pepper Sauces, lemon juice and oil and blend again to combine, keeping lumps.
- Grill the lamb slices for 2 minutes per side or until desired doneness.
- Serve with the salad and bean sprouts and place a spoonful of herbal and cashew pesto on the meat.