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Lamb steaks with chilli pesto and roasted vegetables

The best lamb steak recipe

4

Serves

10 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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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High Iron

Low Carb

High Fibre

Ingredients

Lamb

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4 x Quality Mark lamb steaks

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3 courgettes

sliced

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2 red capsicums

deseeded and chopped

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2 red onions

peeled and cut into segments

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A few sprigs of fresh thyme

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2 Tbsp olive oil

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2 large handfuls of rocket

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150g feta cheese

crumbled

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1/2 lemon

Pesto

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1 garlic clove

roughly chopped

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2 large handfuls of basil leaves

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35g pine nuts

lightly toasted

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35g Parmesan cheese

grated

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1tsp chilli flakes

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4 Tbsp olive oil

Method

To Make Vegetables

To Sear Lamb

To Serve

1

Preheat the oven to 200°C (180°C fan-bake).

2

Put the courgettes, capsicums and red onions into a roasting tray, scatter with the thyme, season well and drizzle over half the olive oil.

3

Roast for 35 minutes or so, until softened and lightly charred.

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Start Timer

4

Blitz together pesto ingredients in a food processor or mix in a pestle and mortar.

5

Season and set aside.

6

Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta.

7

Serve the vegetables with the lamb and spoon over the pesto.

Nutrition Information per Serving (615g)

This nutrition analysis is based on 4 serves.

Energy

2482kJ (593 kcal)

Protein

38.5g

Total Fat

41.0g

Saturated Fat

8.9g

Carbs

14.1g

Dietary Fibre

9.3g

Sodium

654mg

Iron

9.4mg

Zinc

5.9mg

Vitamin B12

1.1µg