Pesto Crusted Lamb
with Nutty Asparagus Salad and Proper Roasties
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Green Pesto
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
200 grams
Asparagus
8 grams
Plain Flour
15 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
2 unit(s)
Lamb Steaks
40 grams
Pea Shoots
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C. Pour a glug of oil onto a baking tray, pop in your oven. TIP: hot oil = crispy potatoes! Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
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
Meanwhile, wipe out your pan, pop back on medium high heat, add a drizzle of oil and the asparagus. Season with salt and pepper. Stir fry until tender, 3-4 mins. Remove from the heat, set aside. Once the lamb is cooked, remove from your oven and leave to rest for a few mins. Add the peashoots and cooled asparagus to the salad dressing, toss together. Serve the lamb with the potatoes and asparagus salad alongside and enjoy!
