Sauteed Lamb Trimmings With Pesto

Name: Sauteed Lamb Trimmings With Pesto
Total time: 40 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1/2 to 3/4 pound of raw, lean, gristle-free lamb slices, cut from the upper end of a butterflied leg (the slices should be about 1/4 inch thick and 1 inch square); 3 tablespoons olive oil; 1 tablespoon lemon juice, or more as needed; 1 clove garlic, minced; Salt and pepper as desired; 1 tablespoon pesto, or as desired

By Robert Farrar Capon

Total Time: 10 minutes, plus 30 minutes' marination
Rating: (0)
Comments: Read comments

Featured in: PESTO MAY NO LONGER BE FASHIONABLE, BUT IT'S STILL VERSATILE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

½ to ¾pound of raw, lean, gristle-free lamb slices, cut from the upper end of a butterflied leg (the slices should be about ¼ inch thick and 1 inch square)
3tablespoons olive oil
1tablespoon lemon juice, or more as needed
1clove garlic, minced
Salt and pepper as desired
1tablespoon pesto, or as desired

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine lamb slices, olive oil, lemon juice and garlic in bowl, add salt and pepper to taste, mix well and allow to marinate 30 minutes or more.
Step 2
Heat a heavy skillet until very hot. Add about a third of the lamb slices, spreading them out, and brown them on one side, about 1 to 2 minutes. Do not move the pieces while browning them. When the undersides are browned (top surfaces should still be a bit raw) quickly stir the slices around in the pan and remove them to a serving bowl. Cook the remainder of the slices in 2 more batches, removing them to the serving bowl.
Step 3
Add pesto to the skillet and stir in more lemon juice and salt to taste. Return all the lamb slices (with juices) to the skillet, stir to coat evenly with the sauce and empty the skillet into the serving bowl. The slices should be just heated through. They should not be medium rare and not tough and dry.