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£2.27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Boil the potatoes in salted water for 12-15 minutes, or until tender.
Meanwhile, preheat the grill to medium. Season the lamb steaks, then drizzle over the vinegar and scatter with rosemary. Move them to a grill rack and cook for 3-4 minutes each side until nicely browned all over, and a little pink in the centre. Let them rest for a few minutes while still on the tray, covered with foil.
Drain the potatoes and return to the pan. Lightly crush them using a fork. Gently stir in the pesto. Pull away any large stems from the watercress, then tumble in the leaves.
Divide between 4 plates. Top with the lamb steaks and serve with lemon wedges, with any resting juices spooned over.
Lamb works well with a little acidity to cut through its natural fattiness – a splash of vinegar just before cooking, plus a squeeze of lemon juice to serve, balances the flavours.
Typical values per serving when made using specific products in recipe
Energy | 1,670kJ/ 400kcals |
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Fat | 23g |
Saturated Fat | 6g |
Carbohydrates | 22g |
Sugars | 1.6g |
Fibre | 3.7g |
Protein | 25g |
Salt | 0.5g |
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