Pesto Crusted Lamb
with Nutty Asparagus Salad and Proper Roasties
Bring the Best of British to the table with our limited collection of premium Gastropub recipes. A classic recipe for the weekend, our pesto crusted lamb is a simple showstopper, perfect for entertaining. Served with a light asparagus and pea shoot salad and traditional crispy roast potatoes, this is a delicious, easy to cook recipe that everyone will love.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
40
Pea Shoots
2
Lamb Steaks
200
Asparagus
12
Balsamic Vinegar
(Contains Sulphites)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
15
Panko Breadcrumbs
450
Potatoes
1
Green Pesto
Not included in your delivery
2
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Pour a glug of oil onto a baking tray and pop onto the top shelf of in your oven. TIP: hot oil = crispy potatoes! Bring a large saucepan of water to the boil on high heat with a pinch of salt. Peel the potato and chop into 3cm chunks. Add to the boiling water and cook for 5 mins or until the edges have softened when you poke them with a knife.
Put half the pesto in a mixing bowl and add the balsamic vinegar and olive oil (see ingredients for amount). Mix together, then add the walnuts and leave to the side. Remove the bottom 1cm from the asparagus (discard). Halve the asparagus.
Once ready, drain the potatoes in a colander, let them steam-dry for a minute, then sprinkle on the flour. Give the colander a shake to fluff them up. TIP: More potato surface area = crispier potatoes. Remove the baking tray from your oven, gently tip the potatoes onto it in a single layer - be careful of the hot oil. Add a pinch of salt. Roast on the top shelf of your oven for 30-35 mins. Turn halfway through cooking.
Put the panko breadcrumbs onto a plate and add the olive oil (see ingredients for amount) and a pinch of salt and pepper. Stir together to ensure the crumbs are nicely oiled. Season the lamb steaks all over with salt and pepper, then spread the remaining pesto evenly all over each steak, ensuring it's completely covered. Press the steaks into the crumbs, making sure they get a good even coating all over.
Heat a drizzle of oil in a frying pan on medium-high heat. When the pan is hot, carefully lay in the crumbed lamb steaks. Fry for 2 mins each side, then transfer to another baking tray and roast on the middle shelf of your oven for 5 mins (we like ours medium rare, cook for a couple more mins if you prefer yours more well done).
Meanwhile, wipe the now empty frying, pop back on medium-high heat, add a drizzle of oil, the asparagus and a pinch of salt and pepper. Stir-fry until tender, 3-4 mins. Remove from the heat. Once the lamb is cooked, remove from your oven and leave to rest for a few mins. Add the pea shoots and cooled asparagus to the salad dressing, toss together. Serve the lamb with the roasties and asparagus salad alongside. Enjoy!
