Pan Seared Lamb Steak, Watercress and Mint Pesto
Time to complete
50 minutes
Serving size
2
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What You Need
Ingredients
Preparation
MAKE THE PESTO
- Place all of the ingredients into a small food processor and pulse until finely chopped. Add the oil, lemon zest, and juice and pulse to combine. Season with salt and pepper. Set aside.
MAKE THE LAMB
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Remove the lamb from the fridge and let it come to room temperature for 30 minutes. Drizzle lamb with oil and season with salt and pepper
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Heat the oil in a HexClad 30 CM Hybrid Pan over a medium-high heat. Add the steaks and cook, until golden and medium rare, about 2 minutes per side. Add butter, rosemary, and lemon zest, and baste lamb with butter mixture for 1 minute. Remove lamb to a work surface and let rest for 5 minutes.
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Slice lamb, sprinkle with more salt and pepper, and serve with baby potatoes and greens. Drizzle with pesto. Any remaining pesto can be refrigerated in an airtight container for up for 5 days.
