We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
24 minutes
- 400 g baby new potatoes
- 200 g frozen peas
- 200 g piece of lamb rump
- 4 sprigs of fresh basil
- 1 heaped tablespoon yellow pepper pesto or green pesto
- Cut larger potatoes in half. Boil in salted water for 15 minutes until tender, adding peas for the last 3 minutes. Rub lamb with 1 teaspoon olive oil, sea salt, and black pepper. Sear fat side down in a non-stick pan on medium-high heat for 10 minutes, turning until seared outside but pink inside. Rest lamb. Deglaze pan on low heat with water and red wine vinegar. Add drained potatoes, peas, most of the basil, and pesto to pan, toss. Serve sliced lamb with juices poured over. Garnish with remaining basil. Enjoy!
Similar Recipes
- 50min
Pistachio dukkah lamb cutlets with lentil and haloumi salad
Pan-seared lamb cutlets coated in fragrant Dukkah spices, paired with a savory haloumi, peppery rocket, and hearty lentil salad.
- 30min
Pan-seared lamb chops with peas and mint-basil pistou
Spring lamb with mint-basil pistou: A French twist on a classic dish.
- 24min
Spring vegetables with pepper-crusted lamb
Highlight vibrant spring vegetables alongside flavorful pan-seared lamb for a delicious and colorful meal.
- 35min
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
Pan-seared pork chops with tomatoes and tangy feta cheese, paired with garlic mashed potatoes and asparagus for a deliciously elegant dinner.
- 20min
Pan-Seared Salmon
Quick and easy pan-seared salmon fillets with zesty capers and lemon seasoning. Ready in no time!