Lamb Steaks with Chilli Pesto and Roasted Vegetables
Perfectly cooked lamb steaks served with plenty of tasty roasted vegetables topped with hot and spicy homemade pesto. The plate has the complete balance and so this will become one of your regular dinner menu.
Ingredients
- 4 Quality Mark lamb leg steaks
- 3 Courgettes sliced
- 2 Capsicums de-seeded, cut into chunks
- 2 Red onions peeled and cut into segments
- a few sprigs of Thyme
- 2 tbsp Olive oil
- 2 large handfuls of rocket or salad greens
- 150 g Feta Cheese crumbled
- 1 lemon juice only
For the Pesto
- 1 clove garlic
- 2 large handfuls of basil leaves picked
- 35 g pine nuts
- 35 g Parmesan grated
- ½-1 mild fresh chilli chopped or 1 tsp dried chilli
- 4 tbsp Olive oil
Instructions
- Preheat the oven to 200°C (180°C fan-bake). Put the courgettes, capsicums and red onions into a roasting tray, scatter with the thyme, season well and drizzle over half the olive oil. Roast for 35 minutes or so, until softened and lightly charred. Blitz together pesto ingredients in a food processor or mix in a pestle and mortar. Season and set aside.
- Heat a frypan. Season the lamb with salt and pepper and rub in the remaining oil. Cook the lamb for 2-3 minutes each side until just cooked through but still pink in the centre. (This will depend on the thickness of the steaks.) Wrap up in foil and allow to rest for a few minutes.
- Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.
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