healthy_foodThrowing a steak on the BBQ might be a quintessential Aussie activity but it can also be a really healthy way to cook, especially when you’re trying to lose weight. 
By now, most people will have realised that deep frying isn’t the way to go for healthy weight loss. Not only does deep frying require a ton of oil, it also tends to leach all the goodness out the food being cooked. Pan frying, baking, grilling and BBQ-ing are your best bets for helping meat retain all their nutritional benefits AND delicious flavours.
BBQ-ing and grilling is an especially good way to cook as it doesn’t require any oil and actually allows the fat from your chosen meat to melt and drip way, meaning your BBQ cops the calories and not your waist line.
Lamb is a great choice to grill as any extra fat tenderises the meat and gives great flavour but drops away prior to eating. Lamb can be a slightly fattier choice than lean beef or chicken so this is a great benefit. 
This simple but extremely tasty recipe combines lamb cutlets with a fresh basil, pine nut and parmesan pesto. While basil is usually used to season food, it has a whole host of health benefits that make it more of a focal food that just a basic seasoning. Basil leaves are rich in eugenol, an oily substance that has amazing anti-inflammatory properties. The leaves are also extremely high in antioxidants and have a mild anti-bacterial effect which is beneficial for keeping our insides healthy and disease free.

  • 8 lamb cutlets (I like the frenched kind)
  • 3 cups basil leaves, rinsed
  • 2 cloves of garlic, roughly chopped
  • 1/4 cup parmesan, grated
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • Pre-heat the BBQ or grill plate to a high heat.
  • Heat a small frypan over medium heat.
  • Add the pine nuts and lightly toast for approx 5 minutes
  • When pine nuts are finished, pour into the bowl of a food processor
  • Add basil, olive oil and garlic and process to form a thick paste
  • Stir in parmesan and set aside
  • Add lamb to the BBQ or grill plate and cook, turning once, until cooked through
  • Serve lamb topped with pesto and your choice of side
Makes 4 servings – Cal per serve – 225

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