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Lamb leg steaks with fresh pesto sauce recipe

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Lamb and mint sauce might be the more classic combination but this recipe for lamb leg steaks with fresh pesto sauce proves to be equally impressive. Keeping the lamb slightly pink and juicy inside is key to making this quick and simple recipe a hit. See method

Serves 4
5mins to prepare, 5mins to cook
500 calories / serving

Ingredients

4 lean lamb leg steaks
1 tbsp olive oil
1tbsp fresh lemon juice
flaked sea salt
freshly ground black pepper
400g cannellini beans, drained and rinsed
30g wild rocket leaves
150g cherry tomatoes, halved
½ small red onion, peeled and finely sliced
25g pine nuts
31g fresh basil leaves
1 garlic clove, peeled and crushed
2tsp extra virgin olive oil
15g parmesan cheese, finely grated

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
2080kj
500kcal 25%
Fat
34g 49%
Saturates
15g 75%
Sugars
3g 3%
Salt
0.1g <1%

of the reference intake
Carbohydrate 15.4g Protein 33.7g Fibre 6.7g

Method

To make the pesto, heat a large non-stick frying pan over a medium high heat. Add the pine nuts and toast for 1-2 minutes, stirring constantly until lightly browned. Remove the pan from the heat and tip the pine nuts onto a plate to cool.
When cool, put the pine nuts, basil leaves and garlic clove in a small food processor or large pestle and mortar. Pulse or pound the ingredients until you have a fairly smooth sauce, gradually adding the extra virgin olive oil. Transfer the pesto to a small bowl and stir in the grated Parmesan and enough water to give a soft, spoonable consistency. Season the lamb leg steaks on both sides with a small pinch of salt and plenty of freshly ground black pepper. Heat the oil in the frying pan used to toast the pine nuts. Add the lamb leg steaks and cook over a medium-high heat for 2-3 minutes on each side until nicely browned on the outside but slightly pink and juicy inside.
While the steaks are cooking, make the salad. Toss the cannellini beans with the rocket, tomatoes, sliced red onion and a good squeeze of lemon juice. Serve the lamb topped with spoonfuls of the pesto and the beany salad. Stir the lemon juice into the warm pan juices and dribble over the lamb and salad just before serving.

See more Lamb recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.