rocket pesto with grilled lamb
 
 

serves 4

4 lamb T-bone steaks, 230-250g each
Sea salt
Half a garlic clove, plus 4 cloves extra
15g pine nuts
250g rocket
100g grana padano, grated
100ml extra virgin olive oil
1 lemon
2 Baby Gem lettuces
1 dsp pine nuts, toasted

1 Season the lamb steaks with sea salt and leave them at room temperature for half an hour. In the meantime, prepare the pesto. Using a pestle and mortar, crush the half garlic clove with a little sea salt and the pine nuts. Gradually add the rocket, continuing to mix and smash. Once it forms a paste, mix in the grana padano. Then add and combine 80ml olive oil.

2 Spoon into a tub, cover with the remaining 20ml olive oil to avoid oxidation, and place in the fridge. This makes about 450ml pesto, but any excess will keep for a few days in the fridge.

3 Place a frying pan or griddle pan on a really high heat. Add the lamb and 4 garlic cloves. For medium rare, cook the lamb for about 2 minutes on each side, then set it aside on a plate to rest.

4 Cut the lemon into 4 wedges and cut each lettuce in half. Grill them in the same pan used for the lamb until they begin to colour.

5 Once ready, place the Baby Gem on a serving plate, add the lamb and garlic and drizzle with any juices that have been left behind. Garnish with dollops of pesto, the lemon wedges and a sprinkling of toasted pine nuts.