Grilled lamb leg steaks with crushed pesto potatoes & watercress

Name: Grilled lamb leg steaks with crushed pesto potatoes & watercress
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 500 g loose Essential Baby Potatoes, halved if large; 500 g pack 4 British Lamb Leg Steaks; 2 tbsp red wine vinegar; 2 sprig/s sprigs rosemary, leaves chopped; 145 g jar No.1 Pesto alla Genovese; 80 g pack watercress; 1 lemon, cut into wedges

Tender lamb needs little more than a few minutes under a hot grill. A quick and delicious dinner full of vibrant herby flavour.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g loose Essential Baby Potatoes, halved if large
500g pack 4 British Lamb Leg Steaks
2 tbsp red wine vinegar
2 sprig/s sprigs rosemary, leaves chopped
145g jar No.1 Pesto alla Genovese
80g pack watercress
1 lemon, cut into wedges

Boil the potatoes in salted water for 12-15 minutes, or until tender.
Meanwhile, preheat the grill to medium. Season the lamb steaks, then drizzle over the vinegar and scatter with rosemary. Move them to a grill rack and cook for 3-4 minutes each side until nicely browned all over, and a little pink in the centre. Let them rest for a few minutes while still on the tray, covered with foil.
Drain the potatoes and return to the pan. Lightly crush them using a fork. Gently stir in the pesto. Pull away any large stems from the watercress, then tumble in the leaves.
Divide between 4 plates. Top with the lamb steaks and serve with lemon wedges, with any resting juices spooned over.

Cook’s tip

Lamb works well with a little acidity to cut through its natural fattiness – a splash of vinegar just before cooking, plus a squeeze of lemon juice to serve, balances the flavours.

Typical values per serving when made using specific products in recipe