Pesto Crusted Lamb Steak and Roast Potatoes
with Roasted Asparagus and Salad with Baby Plum Tomatoes and Greek Salad Cheese
This Pesto Crusted Lamb Steak and Roast Potatoes takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
32 grams
Pesto
(Contains Milk)
100 grams
Asparagus
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Pea Shoots
50 grams
Greek Style Salad Cheese
(Contains Milk)
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
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.
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, halve the baby plum tomatoes.
In a large bowl, combine the balsamic vinegar and half the pesto and toss through your tomatoes. Set your dressing aside.
Trim the bottom 2cm from the asparagus and discard.
When the potatoes are ready, drain in a colander and sprinkle over 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 left, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.
Meanwhile, 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 another 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 ready, toss the pea shoots through the dressing and crumble in the Greek style salad cheese.
Share the lamb between your plates. Serve with the roast potatoes, asparagus and salad alongside with a dollop of mayonnaise for dipping.
Enjoy!
