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Grilled lamb leg steaks with crushed pesto potatoes & watercress

Grilled lamb leg steaks with crushed pesto potatoes & watercress

By Sophie Blignaut
5’ Prep time
15’ Cook time
20’ Total time
400 Calories
4 Serving

Summary

Tender lamb needs little more than a few minutes under a hot grill. a quick and delicious dinner full of vibrant herby flavour.
Sophie Blignaut 0 Followers

Step by Step

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Step 1

Boil the potatoes in salted water for 12-15 minutes, or until tender.
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Step 2

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.
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Step 3

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.
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Step 4

Divide between 4 plates. Top with the lamb steaks and serve with lemon wedges, with any resting juices spooned over.

Ingredient

  • Lemon
    Lemon
    1
  • Watercress
    Watercress
    80 grams
  • Red wine vinegar
    Red wine vinegar
    2 tbsp
  • Lamb leg steaks
    Lamb leg steaks
    500 grams
  • Rosemary
    Rosemary
    2 sprig/s
  • Pesto
    Pesto
    145 grams
  • Baby potatoes
    Baby potatoes
    500 grams

Nutrition Facts

View nutrition facts
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