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Lamb, Blistered Beans & Sundried Tomato Pesto

Pesto but make it red! This one’s packed with plenty sundried tomatoes for an umami punch because at the end of the day, the only rules for pesto is ensuring a formula of nuts/seeds, herbs, acidity, cheese and olive oil. One of my favourite ways to eat it is alongside some tender lamb blackstrap with blistered cannellini beans and kale that’s tossed through fresh oregano, thyme, garlic, lemon and lots of extra virgin olive oil.

Canned cannellini are such a cheap source of protein and slow release carbohydrates, not to mention they are packed with prebiotic fibre to feed a health gut microbiome. This dish is easy enough to make on a weeknight, yet fancy enough to serve on the weekend to your friends. Best part is any leftover pesto makes for a great toast topper or pasta sauce – a true gift that keeps on giving.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 10 Mins

Cook Time 10 Mins

Ingredients

Method

350g lamb backstrap
1 teaspoon Aleppo pepper
30g unsalted butter
3 tablespoons extra virgin olive oil + extra
1 red onion finely diced
4g fresh oregano, finely chopped
2 sprigs fresh thyme, picked
3 cups kale, stems removed and roughly torn
400g canned cannellini beans, drained and rinsed
1 clove garlic, crushed
10g fresh parsley, finely chopped
2 spring onions, finely chopped
1 tablespoon lemon juice
Salt
Pepper

Sundried Tomato Pesto

½ cup good quality sundried tomatoes packed in olive oil + 3 tablespoons of oil reserved
3 cloves garlic
⅓ cup + 2 tablespoons pine nuts
⅓ cup grated parmigiano reggiano
½ teaspoon lemon zest
1 tablespoon red wine vinegar
½ teaspoon chilli flakes
Pinch salt
¼ teaspoon black pepper
1 tablespoon extra virgin olive oil

Method

1
Rub the lamb generously with 1 teaspoon salt, 1/4 teaspoon cracked black pepper and the Aleppo pepper. Set aside.
2
Add the sundried tomatoes plus its oil, garlic, 1/3 cup pine nuts, parmesan, lemon zest, red wine vinegar, chilli flakes, salt and pepper to a food processor. Blend on a high speed until you achieve a chunky paste. Transfer to a bowl and fold through the remaining the pine nuts and olive oil. Set aside.
3
Heat 1 tablespoon of olive oil in a non stick pan over a high heat. Once the oil is hot, add the lamb and turn down the heat to medium. For medium rare, cook on both sides for approximately 2.5 minutes. Add the butter and base the lamb using a spoon until it fully melts. Turn off the heat and transfer the lamb to a board. Pour over the pan juices and cover with foil. Allow to rest for 4-5 minutes.
4
Heat the remaining olive oil in a large pan over a medium heat. Add the red onion, oregano and thyme. Gently sauté until the onion starts to turn opaque, then add the kale, beans, garlic, parsley and half the spring onion. Toss the vegetables on high until the greens have wilted and the beans are slightly golden. Turn off the heat, add the lemon juice and season with a little salt and pepper to taste.
5
Remove the foil and carve the lamb into 2cm thick strips. Smear a thick layer of pesto on the base of a round plate and top generously with the blistered beans and greens. Arrange the slices of lamb on top and finish with some flakey salt, extra virgin olive oil and a scattering of spring onion.