Lamb steaks drizzled with mint pesto sauce is a perfect dish for this holiday weekend or any weeknight dinner. Slices of lamb are cut from the leg to make a steak 3/4- to 1-inch thick with a round bone in the center. They are sometimes displayed in the meat case, or you can ask the butcher to cut them for you. They make juicy and tender steaks.
Garlic potatoes take only minutes in the microwave. Tomato slices brighten the plate and complete the meal, which contains 505 calories per serving with 35 percent of calories from fat.
Fred Tasker’s wine suggestion: When I think of lamb, I always think of merlot. A delicious combination.
• Walnuts can be substituted for pine nuts.
• Crushed garlic is used in both recipes. Crush it at one time and divide accordingly.
• If pressed for time, omit the pesto and serve the lamb with mint jelly.
• Heat broiler.
• Make potatoes and set aside.
• Start lamb.
• While lamb broils, make sauce.
• Finish lamb.
To buy: 2 (6-ounce) lamb steaks, 1 large package fresh mint, 1 lemon, 1 small package pine nuts, 1 small piece Parmesan cheese, 1 pound russet or Idaho potatoes, 1 medium tomato.
Staples: Olive oil, garlic, salt and black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.