Pesto-crusted lamb with green quinoa
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Pesto-crusted lamb with green quinoa
Although quinoa effectively acts like a grain, it’s actually a seed from the same plant group as beets, chard and spinach, and is a good option if you can’t eat gluten
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
597Kcal
Fat
27gr
Saturates
10gr
Carbs
32gr
Sugars
8gr
Fibre
13gr
Protein
50gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 75g red, white and black quinoa (or regular), rinsed
- ½ vegetable stock cube*
- 2 medium courgettes
- 2 tsp olive oil
- 100g drained roasted peppers from a jar, sliced
- handful of basil leaves (optional)
- 200g podded or frozen broad beans
- 1 x 300g pack lamb leg steaks, trimmed
- 2 tbsp light pesto
Step by step
- Add the rinsed quinoa to a saucepan of boiling water, crumble in the stock cube and simmer for 15-20 minutes until tender.
- Meanwhile, preheat a griddle pan on a high heat. Slice the courgettes on the diagonal, about 7-8mm thick, and toss with the oil and seasoning. Cook on the griddle pan for 2-3 minutes each side until tender and striped, then remove to a bowl, add the sliced roasted peppers and basil leaves if using, and keep warm.
- Meanwhile, place the broad beans in a heatproof bowl of boiling water for 3 minutes to loosen the tough skins. Drain, and pop the bright green inner beans out of the skins. Add these to the quinoa for the last 2 minutes of the cooking time.
- Season the lamb steaks and spread each with 1⁄2 tablespoon of pesto. Griddle for about 4 minutes on each side or until cooked to your liking. Let the lamb rest for a few minutes before serving.
-
Drain the quinoa and broad beans and stir in 1 tablespoon of pesto then divide between two plates. Add the courgettes and peppers then slice the lamb and serve on top. Garnish with extra basil leaves if you like.
*Check your stock cube is gluten-free, if required.
