4 lean lamb steaks
1 tbsp olive oil
salt and ground black pepper, to taste
6 handfuls spinach or rocket leaves
2 spring onions, finely chopped
300g cherry tomatoes, halved
2 Lebanese cucumbers, sliced
400g green beans, lightly cooked, drained
2 tbsp capers
finely grated zest and juice of 1 lemon
60g feta or goat cheese, crumbled
4 tbsp pesto thinned with 2 tbsp boutique
extra virgin olive oil, to dress
Ingredients provided by:
Rub lamb with oil and season with salt and pepper. Heat a heavy frying pan over medium-high heat and sear lamb for 4 minutes each side. For medium-rare it should feel quite soft when you press the centre. Remove lamb from pan, cover with tinfoil and a clean tea towel and allow to rest.
While lamb rests, make the salad by placing spinach or rocket, spring onions, tomatoes, cucumbers, beans and capers in a salad bowl. Slice lamb thinly across the grain and add to salad along with meat juices from the board, lemon zest and juice. Toss to combine then sprinkle with feta or goat cheese and drizzle with thinned pesto to serve.
See over for some delicious variations of this recipe.
Wine Match: Koha Pinot Noir