Pesto Crusted Lamb
with Nutty Asparagus Salad and Proper Roasties
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Green Pesto
12
Balsamic Vinegar
(Contains Sulphites)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
200
Asparagus
8
Plain Flour
15
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Lamb Steaks
40
Pea Shoots
Not included in your delivery
2
Olive Oil for the Crumb
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Pour a glug of oil onto a baking tray, pop in your oven. TIP: hot oil = crispy potatoes. Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Meanwhile, put half of the pesto in a large bowl and add the balsamic vinegar and olive oil (see ingredient list for amount). Mix together, then crumble in the walnuts and leave to the side. Dressing made! Remove the bottom 1cm from the asparagus and discard. Halve the asparagus spears widthways.
Once ready, drain the potatoes in a colander. Let them steam-dry for a minute, then sprinkle on the flour. Give your colander a shake to fluff up the potato. TIP: More potato surface area = crispier potatoes. Remove your baking tray from your oven, gently tip your potatoes onto it in a single layer - be careful of the hot oil. Season with salt, then roast the potatoes on the top shelf of your oven until crispy, 30-35 mins, turn halfway through.
Put the panko breadcrumbs on a plate and add the oil (see ingredient list for amount). Season with salt and pepper. Stir together to ensure the crumbs are nicely oiled. Season the lamb steaks all over with salt and pepper, then spread the remaining pesto evenly all over each steak, ensuring they are completely covered. Press the steaks into the crumbs, making sure they get a good even crumbing all over.
Heat a drizzle of oil in a frying pan on medium-high heat. When the pan is hot, carefully lay in the crumbed lamb steaks. Fry until the crumbs are golden, 2 mins each side, then transfer to a baking tray and roast in your oven for 5 mins (we like ours medium-rare). TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, wipe out your pan, pop back on medium-high heat, add a drizzle of oil and the asparagus. Season with salt and pepper. Stir-fry until tender, 3-4 mins. Remove from the heat, set aside. Once the lamb is cooked, remove from your oven and leave to rest for a few mins. IMPORTANT: The lamb is cooked when browned on the outside. Add the pea shoots and cooled asparagus to the salad dressing, toss together. Serve the lamb with the potatoes and asparagus salad alongside and enjoy!
