INGREDIENTS:
 2 lean lamb steaks*
*Other suitable meat cuts:
Beef: Sirloin, rump, rib-eye
Lamb: Leg (bone-in and boneless), chump, shoulder, loin
PARSLEY PESTO:
6 large handfuls of flat leaf parsley
3 cloves garlic, peeled and crushed
3 tbsp pinenuts or walnuts
85g/3oz Parmigiano Reggiano cheese
150-200ml / 1/4-1/3 pint extra virgin olive oil
1 tbsp sunflower oil
2 tbsp half fat creme fraiche
2 tbsp milk
2 cherry tomatoes, quartered (optional)
Salt and freshly milled black pepper
Freshly chopped flat leaf parsley, to garnish
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PREPARATION:
1. Prepare the parsley pesto: Place all the pesto ingredients except the extra virgin olive oil in a food processor or blender and mix. Scrape any pesto from the sides of the bowl before slowly adding the oil, until a thick green sauce is achieved. If a thinner sauce is required, add more oil.
2. Heat the sunflower oil in a non-stick pan and fry the steaks according to preference. Remove from the pan and keep warm.
3. Add the creme fraiche, milk, one or two tablespoons of the parsley pesto and the tomatoes, if using. Simmer gently for a couple of minutes.
4. Garnish with freshly chopped parsley and serve the steaks with the sauce, baby new potatoes and dressed salad leaves.
Cook's note: Store any remaining fresh pesto in an airtight container, refrigerate and use within three or four days.
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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