Serves 2

Prep time: 15 minutes Cook time: 16 minutes

Ingredients

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

Method

  1. For the pesto, put the nuts, watercress, Parmesan and 50ml oil into a blender. Season and whizz together to make a chunky pesto.
  2. 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.
  3. 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.