Lamb steaks with chilli pesto and roasted vegetables
The best lamb steak recipe
Serves
4
Prep Time
10 mins
Cook Time
30 mins
This is a simple recipe - lamb leg steaks and roast vegetables. But the chilli pesto transforms it into something truly special, so don't skip it. We love to make a large jar and keep it in the fridge to put on everything!
This is a simple recipe - lamb leg steaks and roast vegetables. But the chilli pesto transforms it into something truly special, so don't skip it. We love to make a large jar and keep it in the fridge to put on everything!
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ShareIngredients
4 x Quality Mark lamb steaksi
3 courgettes
sliced2 red capsicums
deseeded and chopped2 red onions
peeled and cut into segmentsA few sprigs of fresh thyme
2 Tbsp olive oil
2 large handfuls of rocket
150g feta cheese
crumbled1/2 lemon
1 garlic clove
roughly chopped2 large handfuls of basil leaves
35g pine nuts
lightly toasted35g Parmesan cheese
grated1tsp chilli flakes
4 Tbsp olive oil
Method
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.
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.
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.
Nutrition Information per Serving (615g)
This nutrition analysis is based on 4 serves.
