Sunday 11 December 2016

Video: Chef Stuart O'Keeffe dishes up Grilled Lamb Steaks with Pistachio and Rocket Pesto

Published 14/10/2015 | 12:22

Chef Stuart O'Keeffe demonstrates one of his favourite lamb dishes.

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Preparation time: 15 minutes

Cooking time: 5 minutes

 

Ingredients to serve 4

4 boneless lamb leg steaks (approx. 600g)

50g unsalted pistachio nuts

50g rocket

50g freshly grated hard cheese

100ml + 30ml olive oil

Salt and pepper

 

Method

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

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