Video: Chef Stuart O'Keeffe dishes up Grilled Lamb Steaks with Pistachio and Rocket Pesto
Chef Stuart O'Keeffe demonstrates one of his favourite lamb dishes.
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients to serve 4
4 boneless lamb leg steaks (approx. 600g)
50g unsalted pistachio nuts
50g freshly grated hard cheese
100ml + 30ml olive oil
Salt and pepper
Remove the meat from the fridge 30 minutes before cooking.
Dry roast the pistachio nuts briefly in a non-stick frying pan.
Put the rocket into a blender; add the pistachio nuts and the cheese, 100ml of olive oil and salt and pepper and blend until you have a chunky pesto sauce.
Heat up the barbecue, grill or a non-stick frying pan. Brush the steaks with remaining oil and cook for 1½ minutes on each side. Turn down the heat and cook according to taste and the thickness of the meat.
Season lightly with salt and pepper. Leave to rest for 2 minutes. Place a small spoonful of pesto on each of the lamb steaks and serve the rest of the pesto separately.
Accompany with grilled halved tomatoes and steamed potatoes or fresh pasta.
Tip: Don’t blend your pesto too much; the small pieces of pistachio nut will add a fabulous crunchy texture that is very different from ready-made pesto sauces
For a selection of new and exciting lamb recipes, plus some helpful cooking hints and tips, check out www.tastyeasylamb.ie