Salt Marsh Lamb with Red Pesto Butterbeans
Ingredients
- 2 sprigs (300 g) vine tomatoes
- 2 tbsp olive oil
- 2 large sprigs fresh oregano
- 1 medium Spanish onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp red pesto (see recipe below)
- 400 g cooked butterbeans
- 250 ml chicken stock
- 75 g Greek yoghurt or crème fraiche
- 2 lamb steaks
- freshly ground sea salt and black pepper
- 150 g spring greens, sliced
- Red Pesto:
- 1 garlic clove
- pinch sea salt
- 1 tsp red wine vinegar
- 50 g pine nuts or walnuts
- 200 g sundried tomatoes
- 20 g rocket
- 4-6 tbsp extra virgin olive oil
- 50 g parmesan, finely grated
- freshly ground pepper
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