- 4 boneless lamb leg steaks (approx. 600g)
- 50g unsalted pistachio nuts
- 50g rocket leaves
- 50g freshly grated hard cheese
- 100ml olive oil
- Salt and pepper
- Extra olive oil, for frying
Grilled Lamb Steaks with Pistachio and Rocket Pesto
4 people
23 min
Ingredients
Main
- 4 boneless lamb leg steaks (approx. 600g)
- 50g unsalted pistachio nuts
- 50g rocket leaves
- 50g freshly grated hard cheese
- 100ml olive oil
- Salt and pepper
- Extra olive oil, for frying
Method
Copy TextRemove the meat from the fridge 30 minutes before cooking.
Dry roast the pistachio nuts briefly in a non-stick frying pan.
Put the rocket into a blender; add the pistachio nuts and the cheese, olive oil and salt and pepper. Blend until you have a chunky pesto sauce.
Heat up the griddle (non-stick frying pan or barbecue). Brush the steaks with the remaining oil. Place on the hot griddle and cook for 3-4 minutes on each side until cooked to your liking. Leave to rest for 2 minutes.
Place a small spoonful of pesto on each of the lamb steaks and serve the rest of the pesto separately.
Chef's Tip: Don’t blend your pesto too much; the small pieces of pistachio nut will add a fabulous crunchy texture that is very different from ready-made pesto sauces.
The Quality Mark & You
Learn moreMethod
Copy TextRemove the meat from the fridge 30 minutes before cooking.
Dry roast the pistachio nuts briefly in a non-stick frying pan.
Put the rocket into a blender; add the pistachio nuts and the cheese, olive oil and salt and pepper. Blend until you have a chunky pesto sauce.
Heat up the griddle (non-stick frying pan or barbecue). Brush the steaks with the remaining oil. Place on the hot griddle and cook for 3-4 minutes on each side until cooked to your liking. Leave to rest for 2 minutes.
Place a small spoonful of pesto on each of the lamb steaks and serve the rest of the pesto separately.
Chef's Tip: Don’t blend your pesto too much; the small pieces of pistachio nut will add a fabulous crunchy texture that is very different from ready-made pesto sauces.
Serving Suggestions
Serve with halved grilled tomatoes and fresh pasta.
Review
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