Salt Marsh Lamb With Red Pesto Butterbeans Recipe by Laura
Cooking Instructions 30 - 35 minutes 1 Pesto (if making): Using a pestle and mortar or a food processor, grind the garlic and sea salt, add the pine nuts and grind again then the tomatoes, red wine vinegar and rocket and combine. Drizzle in the oil gradually and add the parmesan. Season to taste. 2 Place the tomatoes into a baking tray, add a drizzle of olive oil, a pinch of salt and top with the sprigs of oregano. Roast at 180 degrees C fan for 15 – 20 minutes until scorched. 3 Whilst the tomatoes are roasting, add a drizzle of olive oil to a pan and cook the onions for 5 minutes, add the garlic and cook for a further 5 minutes. Season, stir in the pesto, butter beans, stock and yoghurt and simmer for 5 minutes. Cover and set aside. 4 Heat a little oil in a skillet. Season the lamb steaks with a little pepper, add to the pan and fry for 3 – 5 minutes each side (or to your liking). Remove from the pan, cover and let rest for 5 minutes. Wilt the cabbage in a little water in the skillet used to cook the lamb. Remove the tomatoes from the oven and carefully remove the oregano. Crush the leaves and stir through the pesto. 5 Serve a ladle of beans to each bowl, top with the wilted cabbage, lamb steak and lay a sprig of roasted tomatoes on top. 1 Pesto (if making): Using a pestle and mortar or a food processor, grind the garlic and sea salt, add the pine nuts and grind again then the tomatoes, red wine vinegar and rocket and combine. Drizzle in the oil gradually and add the parmesan. Season to taste. 1 Pesto (if making): Using a pestle and mortar or a food processor, grind the garlic and sea salt, add the pine nuts and grind again then the tomatoes, red wine vinegar and rocket and combine. Drizzle in the oil gradually and add the parmesan. Season to taste. 2 Place the tomatoes into a baking tray, add a drizzle of olive oil, a pinch of salt and top with the sprigs of oregano. Roast at 180 degrees C fan for 15 – 20 minutes until scorched. 2 Place the tomatoes into a baking tray, add a drizzle of olive oil, a pinch of salt and top with the sprigs of oregano. Roast at 180 degrees C fan for 15 – 20 minutes until scorched. 3 Whilst the tomatoes are roasting, add a drizzle of olive oil to a pan and cook the onions for 5 minutes, add the garlic and cook for a further 5 minutes. Season, stir in the pesto, butter beans, stock and yoghurt and simmer for 5 minutes. Cover and set aside. 3 Whilst the tomatoes are roasting, add a drizzle of olive oil to a pan and cook the onions for 5 minutes, add the garlic and cook for a further 5 minutes. Season, stir in the pesto, butter beans, stock and yoghurt and simmer for 5 minutes. Cover and set aside. 4 Heat a little oil in a skillet. Season the lamb steaks with a little pepper, add to the pan and fry for 3 – 5 minutes each side (or to your liking). Remove from the pan, cover and let rest for 5 minutes. Wilt the cabbage in a little water in the skillet used to cook the lamb. Remove the tomatoes from the oven and carefully remove the oregano. Crush the leaves and stir through the pesto. 4 Heat a little oil in a skillet. Season the lamb steaks with a little pepper, add to the pan and fry for 3 – 5 minutes each side (or to your liking). Remove from the pan, cover and let rest for 5 minutes. Wilt the cabbage in a little water in the skillet used to cook the lamb. Remove the tomatoes from the oven and carefully remove the oregano. Crush the leaves and stir through the pesto. 5 Serve a ladle of beans to each bowl, top with the wilted cabbage, lamb steak and lay a sprig of roasted tomatoes on top. 5 Serve a ladle of beans to each bowl, top with the wilted cabbage, lamb steak and lay a sprig of roasted tomatoes on top. 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