Lamb Steaks with Chilli Pesto and Roasted Vegetables
Family Favourite Lamb Steak Recipe
4
Serves
10 mins
Prep Time
30 mins
Cook Time
Recipe author
Allyson Gofton
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High Iron
Low Carb
High Fibre
Ingredients
Lamb
4 x Quality Mark lamb steaks
i
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 rocket
150g feta cheese
crumbled
1/2 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 Vegetables
To Sear Lamb
To Serve
1
Preheat the oven to 200°C (180°C fan-bake).
2
Put the courgettes, capsicums and red onions into a roasting tray, scatter with the thyme, season well and drizzle over half the olive oil.
3
Roast for 35 minutes or so, until softened and lightly charred.
Start Timer
4
Blitz together pesto ingredients in a food processor or mix in a pestle and mortar.
5
Season and set aside.
6
Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta.
7
Serve the vegetables with the lamb and spoon over the pesto.
Nutrition Information per Serving (615g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2482 kJ (593 kcal)
Protein
38.5g
Total Fat
41.0g
Saturated Fat
8.9g
Carbs
14.1g
Sugars
11.3g
Sodium
654mg
Iron*
9.4mg
* Percentage of recommended daily intake (Aust/NZ)
