New Zealand Lamb steaks are the perfect choice for a quick and easy recipe idea. The versatile lamb is perfectly partnered with the chilli pesto giving it a subtle kick. Nutritious and delicious New Zealand Lamb is full of essential nutrients, such as B vitamins, zinc and iron.
Ingredients
- 3 courgettes, thickly sliced
- 2 sweet peppers, de-seeded and cut into chunks
- 2 red onions, peeled and cut into segments
- Few sprigs of thyme
- 2 tbsp olive oil
- 1 lemon
- 2 large handfuls rocket or peppery greens
- 150g feta cheese, crumbled
- Juice of ½ -1 lemon
- For the pesto:
- 1 garlic clove
- 2 large handfuls basil , leaves picked
- 35g (1¼ oz) pine nuts
- 35g (1¼ oz ) freshly grated Parmesan
- ½ -1 mild fresh chilli, chopped, or ½ -1 tsp 'very lazy' chillies (add to taste)
- 60ml/4 tbsp olive oil
- 4 x New Zealand Lamb leg steaks
Method
- 1. Preheat the oven to 200°C / gas 6 / fan 180°C. Put the veg into a roasting tray, scatter with the thyme, season well and drizzle over the olive oil. Roast for 35 minutes or so until softened and lightly charred.
- 2. Blitz together all the ingredients for the pesto in a food processor or mix in a pestle and mortar. Season and set aside.
- 3. Heat a griddle pan. Season the lamb and rub in the remaining oil, you don't want too much or the griddle will smoke. Cook the lamb for about 2-3 minutes each side until just cooked through but still pink in the centre. (This will depend on the thickness of the steaks.) Wrap up in foil and allow to rest for a few minutes.
- 4. Allow the veg to cool slightly, add a squeeze of lemon juice, mix through the leaves and crumble in the feta. Serve the vegetables with the lamb and spoon over the pesto.
Chef's tip
For leftover pesto, mix with pasta and any leftover lamb meat for a delicious pasta dish.