This is a very quick and tasty dinner which doesn’t require hours of marinading beforehand. I served ours with some lightly toasted turkish bread.
Lamb
4 lamb steaks (chops would work as well)
2 T pesto
2 T olive oil
Oil to fry lamb in
Salad
1/2 bag baby spinach
Small bag of fresh beans – a couple of big handfuls
2 T lemon juice
2 T olive oil
1 clove garlic, crushed
1. Mix the pesto and olive oil together and spread over both sides of the lamb steaks. Leave to stand while you prepare the beans.
2. Top and tail the beans. Lightly steam them – for about 3 mins. Put in the fridge to cool.
3. Heat the frying pan. Fry the lamb steaks on both sides to medium-rare or whatever your preference is.
4. To finish off the salad, take the beans out of the fridge. Add the spinach. Mix the lemon juice, olive oil and garlic together. Toss through the vegetables to coat.
5. Serve the lamb with salad on the side.
Kids: I just gave my kids the whole beans by themselves as a vegetable rather than the salad which they wouldn’t have eaten!
food in a flash 