Lamb steaks with chilli pesto

SERVES 4 | 10 MINS PREP | 30 MINS COOK TIME

INGREDIENTS

4 lamb steaks (leg steaks, loin chops and shoulder chops are best)
3 courgettes, sliced
2 red capsicums, deseeded and chopped
2 red onions, peeled and cut into segments
A few sprigs of fresh thyme
2 Tbsp olive oil
2 large handfuls of fresh rocket, watercress or a mix of both
150g feta cheese, crumbled
½ lemon

Pesto

1 garlic clove, roughly chopped
2 large handfuls of basil leaves
35g pine nuts, lightly toasted
35g Parmesan cheese, grated
1tsp chilli flakes
4 Tbsp olive oil

METHOD

To make roasted vegetables, preheat the oven to 200°C or 180°C fan-bake.

Put the courgettes, capsicums and red onions into a roasting tray. Scatter with thyme, season well and drizzle over half the olive oil.

Roast for 35 minutes or so, until softened and lightly charred.

Blitz together pesto ingredients in a food processor or mix in a pestle and mortar. Season and set aside.

Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta.

Serve the vegetables with the lamb and spoon over the pesto.

To sear lamb, heat a frypan.

Season the lamb with salt and pepper and rub in the remaining oil.

Cook the lamb for 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.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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