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Pesto lamb, cheesy cauliflower & pea mash
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1 pack Waitrose Welsh Lamb Loin Fillets With Rosemary, trimmed of fat, rosemary discarded
1 tbsp Waitrose 1 Pesto Alla Genovese, plus 4 tsp for serving (optional)
1 head cauliflower, trimmed and cut into large florets
100g frozen peas
90–100ml semi-skimmed milk
20g Parmigiano Reggiano, grated
1. Preheat the oven to 160°C, gas mark 3. Coat the lamb with the pesto. Warm an ovenproof frying pan over a high heat. Sear the lamb for 5 minutes, turning often, until browned. Transfer the pan to the oven for 10 minutes for medium, then remove and leave to rest loosely covered with foil for 8-10 minutes.
2. Meanwhile, place a steamer or colander over a pan of simmering water. Add the cauliflower, cover and cook for 10 minutes or until tender then set aside. Blanch the peas in the boiling water for 1 minute, then drain and cool.
3.Mash the cauliflower, milk and cheese together. Stir in the peas and season. Serve immediately with the lamb cut into slices. Drizzle with extra pesto, if using.
1 of your 5 a day
source of iron
Typical values per serving:
This recipe was first published in August 2017.