Indulge in a gourmet dining experience at home with this Pesto-Crusted Lamb with Nutty Asparagus Salad and Roasties recipe. This dish combines the succulent taste of lamb with the vibrant flavours of pesto, promising a dining experience that’s both luxurious and satisfying.
The lamb is coated in a layer of pesto, which adds a delightful depth of flavour to the meat, and cooked until it’s tender and bursting with flavour.
Adding a touch of freshness to the dish is the nutty asparagus salad. This salad, with its fresh asparagus and crunchy nuts, offers a refreshing taste and a satisfying crunch that pairs well with the rich lamb.
On the side, you’ll find a serving of proper roasties. These roasties, oven-roasted until they’re golden and crispy, offer a comforting taste that pairs well with the robust flavours of the lamb and salad.
This Pesto-Crusted Lamb with Nutty Asparagus Salad and Roasties recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or someone special.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, saucepan, bowl, colander, frying pan and a plate.
Pesto Crusted Lamb with Nutty Asparagus Salad and Roasties
- 8g Plain Flour
- 200g Asparagus
- 40g Pea Shoots
- 45g Green Pesto
- 2 Lamb Steaks
- 12ml Balsamic Vinegar
- 20g Walnuts
- 15g Panko Breadcrumbs
- 450g Potatoes
- 2 tbsp Olive Oil for the Crumb
- 1 tbsp Olive Oil for the Dressing
Step 1: Begin Preparation
Start by preheating your oven to 220°C. Pour a bit of oil onto a baking tray and place it in your oven. This will ensure that your potatoes get crispy. Bring a large saucepan of water to a boil on high heat with 0.5 tsp of salt. Peel the potatoes and chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when poked with a knife.
Step 2: Salad Preparation
In the meantime, take half of the pesto and put it in a large bowl. Add the balsamic vinegar and olive oil (see ingredient list for the amount). Mix these together, then crumble in the walnuts and set aside. This will be your dressing. Remove the bottom 1cm from the asparagus and discard. Then, halve the asparagus spears widthways.
Step 3: Potato Fluffing
Once the potatoes are ready, drain them in a colander and let them steam-dry for a minute. Then sprinkle on the flour. Give your colander a shake to fluff up the potato. This will increase the surface area of the potato and make it crispier. Remove your baking tray from the oven and gently tip your potatoes onto it in a single layer – be careful of the hot oil. Season with salt, then roast the potatoes on the top shelf of your oven until crispy, 30-35 mins, turning them halfway through.
Step 4: Lamb Preparation
Place the panko breadcrumbs on a plate and add the oil (see ingredient list for the amount). Season with salt and pepper, and stir together to ensure the crumbs are nicely oiled. Season the lamb steaks all over with salt and pepper, then spread the remaining pesto evenly all over each steak, ensuring they are completely covered. Press the steaks into the crumbs, making sure they get a good even crumbing all over.
Step 5: Steak Frying
Heat a drizzle of oil in a frying pan on medium-high heat. When the pan is hot, carefully lay in the crumbed lamb steaks. Fry until the crumbs are golden, 2 mins each side, then transfer to a baking tray and roast in your oven for 5 mins (for medium-rare). If you prefer your steak more well done, cook for a few more minutes.
Step 6: Serving
In the meantime, wipe out your pan, place it back on medium-high heat, add a drizzle of oil and the asparagus. Season with salt and pepper. Stir fry until tender, 3-4 mins. Remove from the heat and set aside. Once the lamb is cooked, remove it from your oven and let it rest for a few minutes. Add the peashoots and cooled asparagus to the salad dressing, toss together. Serve the lamb with the potatoes and asparagus salad on the side. Enjoy!