Pesto Crusted Lamb Loin with Buttered Greens and Béarnaise

Pesto Crusted Lamb Loin with Buttered Greens and Béarnaise

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 10, 2019.
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Ingredients

Pumpkin

  • 1 pack pumpkin wedges

Lamb

  • ½ cup panko breadcrumbs
  • 1 clove minced garlic
  • 1 pack rocket and walnut pesto
  • 1 pack lamb loin
  • 2 tsp mustard

Greens

  • 1 courgette
  • 1 pack green beans
  • 1 bunch basil

To Serve

  • 1 pack Béarnaise sauce

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar
  • Butter

Steps

  1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin wedges on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes, until tender and golden. Turn halfway through cook time.
  2. Prep lamb Combine breadcrumbs, garlic and pesto in a bowl. Pat lamb dry and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 1 minute each side to seal. Transfer to a lined oven tray and spread over mustard. Spoon over breadcrumb mixture and press lightly to adhere. Reserve pan.
  3. Cook lamb Cook lamb in oven, on rack above pumpkin, for 5-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Crust should be starting to crisp. Rest, uncovered, for 3-4 minutes before slicing. Cut courgette into 1cm batons.
  4. Cook greens Wipe reserved pan clean and return to medium-high heat with a drizzle of oil. Cook courgette batons and green beans for 2-3 minutes. Add a knob of butter and basil and cook for a further 1 minute until greens are tender. Season to taste
  5. Serve greens and pumpkin wedges topped with lamb and Béarnaise sauce.