Pesto Crusted Lamb Steak and Roast Potatoes
with Walnut and Balsamic Dressed Asparagus Salad
- Milk
- Sulphites
- Nuts
- Cereals containing gluten
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
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!
Ingredients
2
Lamb Steaks
450
Potatoes
32
Fresh Pesto
(Contains: Milk)
12
Balsamic Vinegar
(Contains: Sulphites)
20
Walnuts
(Contains: Nuts May be present: Peanut, Sesame, Nuts)
150
Asparagus
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
1
Plain Flour
2
Olive Oil for the Crumb
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pesto crust and balsamic-walnut dressing add real depth to the dish, and the roast potatoes are a consistent highlight. Some found the dressing a little sharp, and a few felt the lamb needed more seasoning or a sauce alongside.
- Ease of prep: The recipe is straightforward but involves several steps and multiple pans, so expect it to take a little longer than the stated time.
- Suggestions: Watch the lamb cooking time carefully — thin steaks cook quickly, and a few extra minutes can make them tough; some found using an air fryer worked well. If the breadcrumb crust turns soggy, try pressing it on firmly and avoiding covering the lamb while it rests. Adding a simple sauce or jus on the side would help with dryness, and consider swapping or reducing the balsamic dressing if you prefer milder flavours.
- Next-day meals: Reheated lamb can become tougher than when freshly cooked, so it is best enjoyed straight away.
- Pea shoots: The pea shoots divided opinion — many found the stalks tough and woody, so trimming or removing the thicker stems before serving is worth doing.
