Pan-seared lamb

Pan-seared lamb

With fresh basil, tender new potatoes & green pesto

With fresh basil, tender new potatoes & green pesto

Serves 2

Cooks In24 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 554 28%

• Fat 24.5g 35%

• Saturates 9.1g 46%

• Sugars 4.9g 5%

• Salt 1.1g 18%

• Protein 40.4g 81%

• Carbs 45.6g 18%

• Fibre 7.8g -

Of an adult's reference intake

Ingredients

• 400 g baby new potatoes
• 200 g frozen peas
• 200 g piece of lamb rump
• 4 sprigs of fresh basil
• 1 heaped tablespoon yellow pepper pesto , or green pesto

recipe adapted from

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

1. Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
2. Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
3. Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.
4. Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
5. Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
6. Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.

Tips

EASY SWAPS:
– You could use lamb chops, beef fillet, chicken breasts or any other prime cut.
– Swap out the peas for broad beans or even sliced asparagus.