Lamb with baby vegetables, artichoke hearts and pesto dressing

Method

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.

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Ingredients

For the pesto

1 small clove Garlic
50g Basil, leaves only
25g toasted Hazelnuts
25g finely grated hard Cheese, British
6 tbsp Olive oil

For the lamb

3 lamb steaks
1 clove Garlic, crushed
1 tbsp Olive oil

For the vegetables

75g Asparagus, tips only
100g cherry Tomatoes, halved
140g tinned artichoke hearts
1 small red onion, sliced
1 bag baby salad leaves

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