Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• 150g unsalted roasted cashew nuts
• 3 stems of mint
• 3 stems of coriander
• 1 crushed clove of garlic
• 1 tbsp. Hot Chilli Sauce
• 1 tablespoon AYAM™ Teriyaki sauce
• 2 tablespoons lemon juice
• 5 tablespoons of olive oil
• 4 slices of leg of lamb
• 40g of young arugula shoots
• 40g bean sprouts

Method

1. Coarsely mix together the cashew nuts, mint, coriander and garlic. Add the Hot Chilli Sauce and Teriyaki Sauce, lemon juice and oil and blend again to blend, keeping some pieces.
2. Grill the lamb slices for 2 minutes on each side or until cooked.
3. Serve with the salad and bean sprouts and place a spoonful of cashew and herb pesto on top of the meat.