Lamb with baby vegetables, artichoke hearts and pesto dressing

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By: Sophie Grigson From: Market Kitchen

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This recipe is classed as easy

Rating 3.92 / 5 (49 votes)

Prep time:
15 min
Cook time:
20 min

A vibrant dish from Sophie Grigson with all the colours and textures of summer


1. For the pesto: pop all the ingredients into a blender and blitz until you get a spoonable consistency.

2. For the lamb: heat a griddle pan. Rub the lamb steaks with garlic, olive oil, salt and pepper and griddle for 5-7 minutes on each side depending how pink you like your lamb. Transfer to a plate and set aside to rest.

3. For the vegetables: cook the asparagus in boiling salted water for 3 minutes or until just tender. Drain and rinse in cold water. Drain again and mix with the cherry tomatoes, artichoke hearts and onion.

4. To serve, slice the lamb thinly. Divide the salad leaves between four plates and arrange the vegetables and lamb on top. Drizzle a little pesto over each.


For the pesto

For the lamb

For the vegetables

  • 75 g asparagus, tips only
  • 100 g cherry tomatoes, halved
  • 140 tinned avocados
  • 1 small red onions, sliced
  • 1 bags baby salad leaves

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Latest Comment


This recipe does not contain artichokes but asparagus instead!

Suzanne27 Suzanne27  Posted 24 Feb 2010 1:14 PM