Lamb roast with pistachio pesto (Print Version)
# Ingredients:
→ Meat and Sides
01 -
6 thick lamb leg steaks
02 -
85 g of uncooked wheat grain
→ Veggies
03 -
Half of a vibrant red kuri squash
04 -
1 firm raw beetroot
05 -
4 fresh kale stalks
06 -
6 small new shallots
07 -
1 soft sweet onion
08 -
Juice from half a juicy yellow lemon
→ Making the pesto
09 -
60 g of unsalted pistachios
10 -
5 sprigs of parsley
11 -
5 sprigs of fresh coriander
12 -
10 cl of extra virgin olive oil
→ To season
13 -
3 tablespoons of olive oil
14 -
Fine sea salt
15 -
Freshly cracked black pepper
# Instructions:
01 -
Preheat the oven to 200°C on a standard convection setting so everything cooks evenly.
02 -
Carefully peel the beetroot and chop it into equal-sized cubes. Rinse the kale thoroughly, then slice it into thin ribbons. Remove the seeds from the red kuri squash before cutting its flesh into larger cubes. Finally, peel the shallots and slice them lengthwise into halves.
03 -
Use a big oven dish to arrange all the prepped veggies. Drizzle with olive oil, season with salt and pepper just how you like it, and pour in a cup of water for added moisture. Bake for 30 minutes.
04 -
While the veggies are in the oven, put together the pistachio pesto. Toss the pistachios, diced onion, fresh lemon juice, picked herb leaves, and olive oil into a blender. Blend everything until it’s nice and smooth.
05 -
When the veggies are cooked, turn the oven up to 240°C. Place the lamb steaks on top of the baked veggies and cook for another 10 to 15 minutes, depending on how done you like the meat.
06 -
Plate each lamb steak on the bed of roasted vegetables. Add a generous drizzle of the pistachio pesto to finish it off.
# Notes:
01 -
This dish brings together soft and tender lamb with the cozy taste of roasted seasonal veggies.
02 -
The pistachio pesto takes a classic meal and gives it a fresh and fun twist.