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.

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HealthyHigh protein

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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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