Pan fried Lamb Steaks with pesto sauce

• Lamb
  1 tbsp sunflower oil
  2 lean gigot steaks
  2 tbsp half-fat creme fraiche
  2 tbsp milk
  2 cherry tomatoes, quartered (optional)
  Pesto Sauce
  6 large handfuls fresh, flatleaf parsley
  3 garlic cloves, crushed
  3 tbsp pine nuts or walnuts
  85g Parmesan
  150ml extra-virgin olive oil
  

Recipe

Make the pesto sauce. Place all the pesto ingredients, except the extra-virgin olive oil, in a food processor or blender and whizz to a fine paste. Scrape any pesto from the sides of the bowl. With the motor running, slowly add the oil, until you have a thick green sauce. Add more oil for a thinner sauce.

Heat the sunflower oil in a non-stick pan over a medium-high heat, and fry the steaks for 3-4 minutes on each side, until cooked. Remove from the pan and keep warm.

Add the creme fraiche, milk, 2 tablespoons of the pesto sauce and tomatoes to the pan, and simmer for 2 minutes.

Serve the steaks with the pesto sauce, steamed new potatoes and dressed salad leaves. Store remaining pesto sauce in an airtight container in the fridge for 3-4 days.

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