A great restaurant-style meal served at home. Serve the lamb with a homemade pesto, celeriac mash and a fresh spring ratatouille for a well balanced meal
- Griddled lamb steaks with fresh pesto
- 6 lamb steaks, about 175g (6oz) each
- 1 tbs olive oil
- For the pesto:
- 30g (1oz) each basil and mint (stalks and leaves)
- 1 fat clove garlic, peeled and crushed
- 3 tbs pine nuts, toasted
- Juice of ½ lemon
- 4-5 tb extra virgin olive oil
- Celeriac mash
- 1kg (2¼lb) celeriac, peeled and diced (850g/1¾lb prepared weight)
- 1 tbs lemon juice
- 60g (2oz) butter
- Freshly grated nutmeg
- Salt and ground black pepper
- Spring ratatouille
- 1 tbs olive oil
- 1 onion, peeled and sliced
- 2 heads (about 250g/8oz) fennel, thinly sliced
- 2-3 med courgettes, sliced
- 150g (5oz) baby plum tomatoes, halved
Griddled lamab steaks with fresh pesto
- To make the pesto: Chop the herbs roughly and mix in a bowl with the garlic, pine nuts, lemon juice and oil. Season.
- Brush the steaks with the oil and cook on a griddle over a high heat for a couple of mins on each side, then for about 5 more mins over a lower heat. Spoon the pesto over to serve.
- Add celeriac and lemon juice to a pan of boiling, salted water. Cook for about 30 mins, until soft. Drain well. Blend in a food processor with the butter, some nutmeg and seasoning, until smooth.
- Spoon on to hot plates and place the lamb on top.
- Heat the oil in a large pan with the onion. Cook for 5 mins, then add the fennel and courgette and cook for 15 mins, stirring occasionally, until just tender. Take off the heat, add the tomatoes and season well. Serve warm.
Top tip for making Lamb steaks with celeriac mash and spring ratatouille
You can griddle beef steaks instead of lamb