Lamb Steaks with Citrus and Peanut Pesto Salad

By Silver Fern Farms
Lamb Steaks with Citrus and Peanut Pesto Salad
Preparation Time
10min
Cooking Time
10min
Serves
1-2
Difficulty
Easy
Rating
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Ingredients

  • 1 pack of Silver Fern Farms Lamb Steaks
  • Salt and pepper to season
  • ¼ cup roasted peanuts *
  • 1 clove garlic, crushed
  • 1 Tbsp fresh ginger, grated
  • 1 chilli, deseeded and chopped
  • ½ cup each of fresh mint, coriander and basil leaves
  • 1 tsp orange zest, grated
  • 1 tsp lemon zest, grated
  • ½ cup olive oil

Salad:

  • 1 medium beetroot, grated
  • 2 medium carrots, grated
  • 2 medium courgettes, grated
  • 1 cup baby spinach leaves

*Allergies – Replace the peanuts with cashew nuts

Method

Lamb:

Remove your lamb from its packaging, cover and set aside to rest at room temperature. Bring a frying pan or barbecue to a medium-high heat. Rub the steaks with 2 Tbsp vegetable oil. Season with salt and pepper. Cook your lamb for 4 minutes each side. Remove from the heat, cover with tinfoil and leave to rest for 5 minutes.

Pesto:

Place all the ingredients for the pesto in a food processor and process until smooth. Toss the grated beetroot, courgettes, and spinach leaves together. Divide the salad onto two plates. Place the lamb steak on top and spoon over the pesto. Drizzle with dressing (optional).

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