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1. Prepare the parsley pesto: Place all the pesto ingredients except the extra virgin olive oil in a food processor or blender and mix. Scrape any pesto from the sides of the bowl before slowly adding the oil, until a thick green sauce is achieved. If a thinner sauce is required add more oil.
2. Heat the sunflower oil in a non-stick pan and fry the lamb steaks according to preference. Remove from the pan and keep warm.
3. Add the crËme fraÓche, milk, 1-2 tbsps of the parsley pesto and the tomatoes, if using. Season and simmer gently for 1-2 minutes.
4. Garnish with freshly chopped parsley and serve the steaks with the sauce, baby new potatoes and dressed salad leaves.
Cookís Notes*Other suitable meat cuts:
Lamb: Leg (bone-in and boneless), chump, shoulder, loinStore any remaining fresh pesto in an airtight container, refrigerate and use within 3-4 days.
Preparation time: 5 minutes
Cooking time: 6-8 minutes, turning once
Ingredients:2 lean lamb steaks*Parsley Pesto:
6 large handfuls of flat leaf parsley
3 cloves garlic, peeled and crushed
45ml/3tbsp pinenuts or walnuts
85g/3oz Parmigiano Reggiano cheese
150-200ml/º-1/3 pint extra virgin olive oil
15ml/1tbsp sunflower oil
30ml/2tbsp half fat crËme fraÓche
2 cherry tomatoes, quartered (optional)
Salt and freshly milled black pepper
Freshly chopped flat leaf parsley, to garnish