Pesto Crusted Lamb

Meanwhile, put half of the pesto in a large bowl and add the balsamic vinegar and olive oil (see ingredient list for amount). Mix together, then crumble in the walnuts and leave to the side. Dressing made! Remove the bottom 1cm from the asparagus and discard. Halve the asparagus spears widthways.

Once ready, drain the potatoes in a colander. Let them steam-dry for a minute, then sprinkle on the flour. Give your colander a shake to fluff up the potato. TIP: More potato surface area = crispier potatoes. Remove your baking tray from your oven, gently tip your potatoes onto it in a single layer - be careful of the hot oil. Season with salt, then roast the potatoes on the top shelf of your oven until crispy, 30-35 mins, turn halfway through.

Put the panko breadcrumbs on a plate and add the oil (see ingredient list for amount). Season with 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 they are completely covered. Press the steaks into the crumbs, making sure they get a good even crumbing 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 until the crumbs are golden, 2 mins each side, then transfer to a baking tray and roast in your oven for 5 mins (we like ours medium-rare). TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.