Grilled Lamb Steaks with Pistachio and Rocket Pesto Recipe

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This recipe oozes with summer freshness.

Preparation: 15 mins

Cooking: 5 mins

Ingredients

Ingredients to serve 4

4 boneless lamb leg steaks (approx. 600 g)
50 g unsalted pistachio nuts
50 g rocket
50 g freshly grated hard cheese
100 ml and 30 ml olive oil
Salt and pepper

Method

Remove 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, 100 ml of olive oil and salt and pepper and blend until you have a chunky pesto sauce.
Heat up the barbecue, grill or a non-stick frying pan. Brush the steaks with remaining oil and cook for 1½ minutes on each side. Turn down the heat and cook according to taste and the thickness of the meat.
Season lightly with salt and pepper. 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.
Accompany with grilled halved tomatoes and steamed potatoes or fresh pasta.

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

Recommend this recipe