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
Ingredients
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
WEIGHT CONVERTER
Method
- 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.
Celeriac mash
- 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.
Spring ratatouille
- 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
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Lamb pie with rosemary pastry
This lamb, leek and potato pie with rosemary pastry is the perfect weekend or dinner party dish.
By Rosemary Shrager Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Paris Hilton’s expert-approved parenting rule that ‘bans’ her two kids from using one everyday item
The socialite is taking in all the expert advice she can when it comes to her parenting rules
By Charlie Elizabeth Culverhouse Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock Published