Leg of Lamb with Pistachio, Mint and Basil Pesto, a Chive and Chickpea Mash and Sautéed Wild Mushroo

Here's a light herbal twist for your lamb, full of fragrant flavour and so easy to make.

Ingredients:

2 Organic Lamb Steaks

3 Medium Sized Potatoes

6-7 Wild Mushrooms

Handful of Fresh Chives

Handful of Fresh Mint

Handful of Fresh Basil

2 Tbsps of Pistachios

3 Tbsps of Olive Oil

3 Tbsps of Balsamic Vinegar

2 Cloves of Garlic

1 Tsp of Dried Thyme

1/2 Tsp of Mustard Seeds

1 Tsp of Dijon Mustard

1/4 Tin of Chickpeas, drained and rinsed

2 Large Chunks of Butter

Seasoning of Cracked Black Pepper and Sea Salt

Squeeze of Half a Lemon

Method:

Peel and quarter the potatoes and get them boiling in a large pan with a pinch of salt.

As the potatoes are simmering away, place the mint, basil, balsamic vinegar, olive oil, one knob butter, pistachios, crushed garlic, dried thyme, lemon juice and seasoning into a blender and fire it up. Make sure the herbs and nuts are sliced as much as possible, to create a smooth yet textured paste. Add a dash more oil or a little water if it gets a little dry and hard to blend. Pour the pesto into a bowl and give it a good stir, then set aside.

When the potatoes are ready, mash them up into a nice puree with the other lump of butter, roughly chopped fresh chive, chickpeas, Dijon mustard and mustard seeds. You can also use the blender again, to get a super smooth mash.

Place a large griddle pan onto a medium heat and drizzle it with olive oil, sea salt and black pepper. Carefully lay the lamb steaks onto the heat, making sure they soak up the seasoning and hot oil.

Let each steak cook for at least five minutes on each side for a soft, pink juicy middle. Let them rest on the heat for about eight minutes if you prefer them less rare.

Turn the heat right down and toss in the mushrooms, allowing them to soak up the oil and juice in the pan and cook very genty.

Remove the steaks from the pan and lay them on a thick chopping board. Using a sharp knife and fork, slice the steak at an angle into small bite size pieces.

Scoop a nice ball of mash on to your plate, then place the lamb on top, followed by the pesto and softened wild mushrooms. Add a final drizzle of olive oil over the lamb and serve straight away.