Lean Lamb Steaks With Red Pepper Pesto

Lean Lamb Steaks With Red Pepper Pesto

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 5, 2018.
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To bring more flavour to the greens, toss them in the lamb pan juices once the lamb is resting.

Ingredients

VEGGIES

  • 200g Jerusalem artichokes, diced 2-3cm
  • 3 carrots, cut into 1 x 5cm sticks
  • 1 parsnip, cut into 1 x 5cm sticks
  • 2 tsp oil or spray oil
  • 1-2 Tbsp chopped rosemary
  • 1 clove garlic, minced

PESTO SAUCE

  • 1 pottle red pepper pesto
  • ¼ cup yoghurt
  • 2-3 tsp water

LAMB

  • 1 tsp oil or spray oil
  • 550g lean lamb rump steaks, patted dry

GREENS

  • 1 broccoli, cut into small florets and stalk diced 1-2cm
  • ¹/³ bag baby spinach *
  • 1 tsp olive oil
  • ½ tsp white wine vinegar

Steps

  1. Preheat oven to 220ºC. Bring a medium pot of salted water to the boil.
  2. Prep & cook veggies. Toss all veggie ingredients on a lined oven tray, season and roast for about 25 minutes, until golden.
  3. Make sauce. In a small bowl, whisk together pesto, yoghurt and water. Season.
  4. Prep & cook lamb. When veggies have 15 minutes cook time remaining, heat oil in large frypan on medium-high heat. Season and cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered.
  5. Prep & cook greens. Cook broccoli in the pot of boiling water for about 3 minutes, drain and return to pot. Add spinach, oil and vinegar. Season, toss together and set aside covered to keep warm.
  6. Slice lamb thickly, against the grain, reserving any resting juices.
  7. To serve, divide veggies between plates. Top with lamb, serve greens on the side and drizzle over pesto sauce and resting juices (if desired, or see tip).

Nutritional Information

Energy 1710 kj
409 kcal
Protein 34.8g
Carbohydrate 10.7g
Fat 23.7g