Prep time: 15 minutes Cook time: 16 minutes
2 boneless lamb leg steaks
For the watercress pesto:
25g unsalted, shelled pistachio nuts 25g watercress leaves
25g freshly grated Parmesan cheese 60ml rapeseed or olive oil
- For the pesto, put the nuts, watercress, Parmesan and 50ml oil into a blender. Season and whizz together to make a chunky pesto.
- Heat a non-stick frying pan under moderate heat until hot. Brush the steaks with remaining oil, season and cook for 6–8 minutes on each side. Transfer the steaks to warm plates.
- Place a small spoonful of pesto on each of the steaks (slice, if preferred) and serve with roasted peppers or cherry tomatoes and crusty bread. Serve the rest of the pesto separately.