Lamb steak with minty Brazilian pesto and white bean mash

By Rosana McPhee •


Heart shaped lamb is on the menu for Valentine's Day.  Rosana shows how these tender steaks can be paired brilliantly with a minty pesto and white bean mash.

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Donald Russell kindly sent me their grass fed and hand cut Valentine lamb loin steaks.  Heart shaped, they make an ideal centre piece for a romantic meal.

Lamb loin is a very succulent, tender and juicy piece of meat. It doesn't require long cooking time. It's ideal for a very quick, easy and tasty meal. Whoever your Valentine is, you are sure to make a good impression. 

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Lamb steak in minty Brazilian pesto and white bean mash

Serves 2 people

Lamb:

Ingredients:

4 x Lamb steaks (approx. 350gr)

Marinate the steaks in olive oil, garlic, zest of 1 lemon and freshly ground pepper for 6 hours.

Meanwhile make the pesto

Minty Brazilian Pesto

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Ingredients:

25gr Brazil Nuts

15gr peanuts

15gr fresh mint

1 clove of garlic peeled

25gr flat parsley leaf

15gr fresh coriander leaves

150ml extra virgin olive oil

100gr of Parmesan cheese

chilli to taste

Method:

Mix all the ingredients in a blender . reserve.

Mashed white beans

Ingredients:

1 can of cannelli beans

1/2 clove of garlic minced

½ small white onion finally chopped

1/2 sprig of rosemary chopped

10gr of parsley chopped

lemon zest

Salt and pepper to taste

Method:

  1. In a  pan, heat oil over medium heat. Fry the onion for 5 minutes then add the minced garlic, stirring often, until golden, about 1 minute.
  2. Drain the beans and add to the pan together with the rosemary and 1 cup of water (approx. 200ml)
  3. Cook the  beans, stirring constantly until they are hot and the liquid thickens, about 5 minutes.
  4. Mash the beans, leaving some whole. Season with lemon zest, salt and pepper to taste.

To prepare the lamb steaks

Heat a grill pan or frying pan. To help keep their shape use a skewer/cocktail stick before cooking.

Cook the steaks for 2 mins each side for medium rare and well done 3 mins each side.  

When ready leave it to rest for 10 mins wrapped in aluminium paper to keep it warm. Plate up bean mash, add the steaks and spread the pesto on top of it or serve separately.

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Happy Valentines.

For more delicious lamb recipes visit Great British Chefs collection.

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Rosana McPhee

Rosana McPhee was born in Brazil and she has been living in London for the last 20 years.  She created a food blog at www.hotandchilli.com, where she writes about her adventures in food, including some ideas and recipes from her native Brazil. You can follow Rosana on Twitter: @Rosana_McPhee

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