Pan Seared Lamb Steak, Watercress and Mint Pesto

Préparation

Lamb and mint are a classic combination, but this bright pesto takes that combo one step further by including watercress, pine nuts and parmesan cheese. The pesto isn’t just delicious with the lamb, but also with the steamed broccolini and roasted potatoes.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Drizzle lamb all over with olive oil and season with salt and pepper.

2. To make the pesto, combine 6 tablespoons olive oil with the mint, watercress, pine nuts, Parmesan, garlic and lemon zest in a small food processor with a pinch of salt and pepper. Blitz until your desired consistency, adding more oil for a looser pesto. Adjust the seasoning to taste with more lemon juice or salt.

3. Heat remaining 1 tablespoon olive oil in a HexClad 30 cm/Hybrid Fry Pan over a medium-high heat. Add lamb steaks and cook for about 2 minutes on each side, until nicely golden; about 30 seconds before the steaks are finished, swirl butter and rosemary into the pan. Transfer to a plate and rest for 5 minutes before slicing.

4. Divide steaks between serving dishes along with the broccolini and potatoes. Drizzle with the pesto.

Any remaining pesto will keep in the fridge for up to 5 days, perfect for adding to meals during the week.