Saturday 20 January 2018

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

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 rocket

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

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