Pan-Fried Lamb Steaks with Pesto Sauce
recipe
Pan-Fried Lamb Steaks with Pesto Sauce
No comments
This quick dinner is perfect for after-work or no-fuss weekend meals.
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
Serves:
2
Preparation:
5
Cook Time:
6
Total Time:
11min
Directions
More recipes like this
- Pan-Fried Lamb Medallions with Wild Mushroom and Fresh Chive Fricassee
- Pan-fried sea bass with asparagus and baby plum tomatoes
- Pan-fried Salmon with Roasted Root Vegetables and Basil Oil
- Pan-Fried Scallops wrapped in Pancetta, with Pea-Mint Puree
- Pan-fried Turkey Steaks with ClemenGold and Sage Butter Sauce
- 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.
- Heat the sunflower oil in a non-stick pan and fry the steaks according to preference (3-4 minutes on each side approx). Remove from the pan and keep warm.
- 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.
Source: www.beefyandlamby.co.uk
Find more recipes
1 comment
Comments