Pesto Crusted Lamb Steak and Roast Potatoes

Name: Pesto Crusted Lamb Steak and Roast Potatoes with Walnut and Balsamic Dressed Asparagus Salad
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 Lamb Steaks; 450 Potatoes; 32 Fresh Pesto; 12 Balsamic Vinegar; 20 Walnuts; 150 Asparagus; 25 Panko Breadcrumbs; 40 Pea Shoots; 1 Plain Flour; 2 Olive Oil for the Crumb

with Walnut and Balsamic Dressed Asparagus Salad

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This Pesto Crusted Lamb Steak and Roast Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:

Milk

•Schwefeldioxide und Sulfite

•Tree nuts

•Gluten

The quantities provided above are averages only.

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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Lamb Steaks

450

Potatoes

Fresh Pesto

(Contains: Milk)

Balsamic Vinegar

(Contains: Schwefeldioxide und Sulfite)

Walnuts

(Contains: Tree nuts May contain traces of: Erdnüsse, Sesamsamen, Schalenfrüchte)

150

Asparagus

Panko Breadcrumbs

(Contains: Gluten)

Pea Shoots

Not included in your delivery

Plain Flour

Olive Oil for the Crumb

Nutritional information

Energy (kcal)616 kcal

Energy (kJ)2579 kJ

Fat27.2 g

of which saturates5.1 g

Carbohydrate57.9 g

of which sugars5.1 g

Protein37 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Bowl

•Colander

•Grill Pan

•Pan

•Aluminum Foil

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the lamb steaks from your fridge to allow them to come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 3cm chunks.

When boiling, add the potatoes to the water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

Meanwhile, put half the fresh pesto in a large bowl and mix in the balsamic vinegar.
Crumble in the walnuts, then leave your dressing to one side.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

While the potatoes roast, put the breadcrumbs onto a plate and drizzle with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and stir together well.
Season the lamb steaks, then evenly spread the remaining pesto all over each.
Press the steaks into the crumbs, making sure they're well coated on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, carefully lay in the crumbed lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.
Roast on the middle shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.
Once the lamb is cooked, remove from your oven and leave to rest for a few mins before slicing.

When the lamb is in the oven, wipe out the pan and pop on medium heat with a drizzle of oil.
Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins. Remove from the heat and allow to cool slightly.
When ready, add the pea shoots and asparagus to the walnut dressing, then toss together.
Serve the lamb with the potatoes and asparagus salad alongside.
Enjoy!