Lamb with pistachio pesto (Print Version)
# Ingredients:
→ Meat and Sides
01 -
6 thick-cut slices of lamb leg
02 -
85 g of cooking wheat
→ Vegetables
03 -
1 fresh beetroot (firm and raw)
04 -
4 stalks of crisp kale
05 -
Half of a golden squash
06 -
6 young shallots
07 -
1 sweet onion
08 -
Half a juicy lemon
→ For the pesto
09 -
60 g of unsalted pistachios
10 -
5 sprigs of fresh coriander
11 -
5 sprigs of fresh parsley
12 -
100 ml of extra virgin olive oil
→ Seasoning
13 -
3 tablespoons of olive oil
14 -
A pinch of fine sea salt
15 -
Some freshly ground black pepper
# Instructions:
01 -
Start by warming up your oven to 200°C with conventional heat to make sure everything cooks just right.
02 -
Carefully peel the beet and cut it into small cubes. Wash and finely chop the kale. Scoop out the seeds from the squash and cut the flesh into big chunks. Lastly, peel the shallots and slice them lengthwise into halves.
03 -
Lay out all the prepared veggies neatly in a large roasting dish. Drizzle olive oil on top, then sprinkle with salt and pepper to taste. Add a cup of water to keep them moist, and bake for 30 minutes.
04 -
While the veggies are roasting, whip up the pistachio pesto. Toss the pistachios, fresh lemon juice, chopped onion, herbs, and olive oil into a blender. Blitz everything together until it’s smooth and creamy.
05 -
When the veggies are ready, turn the oven up to 240°C. Gently lay the lamb slices over the roasted vegetables and cook for another 10 to 15 minutes, depending on how you like your meat done.
06 -
Serve the lamb on top of the roasted vegetable mix. Drizzle plenty of your fresh pistachio pesto over everything for the finishing touch.
# Notes:
01 -
This recipe brings together melt-in-your-mouth lamb with the cozy flavors of roasted fall vegetables.
02 -
The pistachio pesto gives a fresh, unique twist to a classic comforting dish.