Pesto Crusted Lamb Steak and Roast Potatoes
with Balsamic Dressed Asparagus Salad
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
2 unit(s)
Lamb Steaks
450 grams
Potatoes
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
32 grams
Fresh Pesto
(Contains Milk)
100 grams
Asparagus
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Pea Shoots
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Olive Oil for the Crumb
Nutritional information
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the lamb steaks from your fridge to allow them to come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and chop the potatoes into 3cm chunks.
When boiling, add the potatoes to the water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Meanwhile, in a large bowl, mix together the balsamic vinegar and half the fresh pesto. Set your dressing aside.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.
When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the middle shelf until golden, 35-40 mins. Turn halfway through.
While the potatoes roast, put the breadcrumbs onto a plate and drizzle with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and stir together well.
Season the lamb steaks, then evenly spread the remaining pesto all over each.
Press the steaks into the crumbs, making sure they're well coated on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.
When the potatoes have 15 mins of roasting time left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, carefully lay in the crumbed lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.
Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.
Once the lamb is cooked, remove from your oven and leave to rest for a few mins.
When the lamb is in the oven, wipe out the pan and pop on medium heat with a drizzle of oil.
Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-6 mins. Remove from the heat and allow to cool slightly.
When ready, add the pea shoots and asparagus to the dressing, then toss together.
Serve the lamb with the roast potatoes and asparagus salad alongside.
Enjoy!
