Lamb Steaks with Chilli Pesto and Roasted Vegetables![]() ![]() ![]() ![]() |
Ingredients
For the Pesto(or use your favourite pre-made pesto)
|
Method |
Energy kJ (kcal) | 2164 (517) |
Protein (g) | 32.6 |
Fat (g) | 41.5 |
Saturated (g)
|
12.4 |
Carbohydrate (g) | 3.7 |
Sugars (g)
|
2.8 |
Sodium (mg) | 720 |
Iron (mg) | 3.5 |
Zinc (mg) | 5.1 |
Vitamin B12 (ug) | 2.6 |
Vitamin D (ug) | 0.8 |
Selenium (ug) | 5.5 |
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.
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.