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    Peppered Lamb Leg Steaks with Pesto and Goat's Cheese

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    Peppered Lamb Leg Steaks with Pesto and Goat's Cheese

    Tender and sweet New Zealand lamb is at its best at this time of year. This simple dish, finished with creamy goat's cheese and served with a fresh parsley pesto, is ideal for mid-week entertaining. For a perfect dinner, team it with the Oriental Fruit Skewers, also found in our January recipe card collection.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 pack Waitrose Flat Leaf Parsley
    • 1 clove of garlic
    • 1 tbsp capers
    • 4 tbsp olive oil
    • Pinch of salt
    • 1 tsp black peppercorns
    • Pack of 4 Waitrose New Zealand Lamb Leg Steaks
    • 1 x 100g pack Capricorn English Goat's Cheese
    • 2 x 110g packs Waitrose Lemon & Garlic Couscous (cooked according to pack instructions), to serve

    Method

    1. To make the pesto place the parsley, garlic and capers in a food processor and whizz until well blended. Stir in the oil and season.
    2. Lightly crush the peppercorns with a pestle and mortar and sprinkle onto one side of each lamb steak, pressing in firmly with the fingertips. Cook under a preheated, hot grill for 3-4 minutes on each side until nicely browned but still a little pink in the centre.
    3. Cut the goat's cheese into four even slices and place a slice on the peppered-side of each steak. Return to the grill for 1-2 minutes until the top has lightly browned. Spoon the parsley pesto over the top and serve warm with the couscous.

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    Cook's tips

    Flat leaf parsley makes a lovely base for the pesto but you can use a mix of herbs such as basil and mint. If you don't have a pestle and mortar use the end of a wooden rolling pin in a sturdy bowl to crush the peppercorns.

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