Recipe: Gorgeous Pesto Lamb
8 SmartPoints per serving
31 SmartPoints per recipe
Takes 15 minutes
4 x 100 g lean lamb leg steaks
3 tablespoons pesto
250 g cherry tomatoes, halved
2 garlic cloves, crushed
Calorie controlled cooking spray
250 g fine green beans, halved
400 g can flageolet beans
Juice of ½ lemon
Salt and freshly ground black pepper
Food for friends needn’t take hours to prepare in order to impress! This beauty of a lamb dish can be on the table in just 15 minutes from scratch. Serve with a spinach salad.
Preheat the grill. Place the lamb steaks on a shallow baking tray, season, and spread 1 tablespoon of pesto between the 4 steaks.
Combine the tomatoes with the garlic in a bowl, season and spray with the cooking spray. Tip onto the tray with the lamb.
Grill the lamb and tomatoes for 4 minutes initially. Meanwhile, add the green beans to a pan of boiling water and cook for 5–6 minutes, or until just tender.
Tip the flageolet beans and their canning liquid into another saucepan and heat through gently.
Turn the lamb steaks and spread with another tablespoon of pesto. Cook the lamb and tomatoes for a further 4 minutes.
Drain the flageolet beans and rinse with hot water from the kettle. Drain the green beans and tip both types of bean back into one of the pans. Mix with the remaining tablespoon of pesto and the lemon juice.
Divide the bean mixture between 4 warmed plates and serve topped with the garlic tomatoes and the lamb.
Drizzle the cooking juices from the tray over the lamb just before serving.