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Bookmark Recipe

Grilled Lamb Steaks with Pistachio and Rocket Pesto

This recipe combines succulent lamb steaks with a homemade pesto sauce, which oozes with summer freshness, complementing the flavours of the meat perfectly.

4 people
23 min

Ingredients

    • 4 boneless lamb leg steaks (approx. 600g)
    • 50g unsalted pistachio nuts
    • 50g rocket leaves
    • 50g freshly grated hard cheese
    • 100ml olive oil
    • Salt and pepper
    • Extra olive oil, for frying

Main

    • 4 boneless lamb leg steaks (approx. 600g)
    • 50g unsalted pistachio nuts
    • 50g rocket leaves
    • 50g freshly grated hard cheese
    • 100ml olive oil
    • Salt and pepper
    • Extra olive oil, for frying

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, olive oil and salt and pepper. Blend until you have a chunky pesto sauce.

Heat up the griddle (non-stick frying pan or barbecue). Brush the steaks with the remaining oil. Place on the hot griddle and cook for 3-4 minutes on each side until cooked to your liking. 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.

Chef's 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.

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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, olive oil and salt and pepper. Blend until you have a chunky pesto sauce.

Heat up the griddle (non-stick frying pan or barbecue). Brush the steaks with the remaining oil. Place on the hot griddle and cook for 3-4 minutes on each side until cooked to your liking. 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.

Chef's 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.

Serving Suggestions

Serve with halved grilled tomatoes and fresh pasta.