Lamb with baby vegetables, artichoke hearts and pesto dressing

A vibrant dish from Sophie Grigson with all the colours and textures of summer
By Sophie Grigson
Lamb with baby vegetables, artichoke hearts and pesto dressing
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pesto

  • 1 small cloves garlic
  • 50 g basil, leaves only
  • 25 g toasted hazelnuts
  • 25 g finely grated hard cheese, British
  • 6 tbsp olive oil

For the lamb

  • 3 lamb steaks
  • 1 cloves garlic, crushed
  • 1 tbsp olive oil

For the vegetables

  • 75 g asparagus, tips only
  • 100 g cherry tomatoes, halved
  • 140 tinned avocados
  • 1 small red onions, sliced
  • 1 bags baby salad leaves


1. For the pesto: pop all the ingredients into a blender and blitz until you get a spoonable consistency.

2. For the lamb: heat a griddle pan. Rub the lamb steaks with garlic, olive oil, salt and pepper and griddle for 5-7 minutes on each side depending how pink you like your lamb. Transfer to a plate and set aside to rest.

3. For the vegetables: cook the asparagus in boiling salted water for 3 minutes or until just tender. Drain and rinse in cold water. Drain again and mix with the cherry tomatoes, artichoke hearts and onion.

4. To serve, slice the lamb thinly. Divide the salad leaves between four plates and arrange the vegetables and lamb on top. Drizzle a little pesto over each.

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