Thinly sliced fillet of lamb, Sicilian capers pesto Recipe

Season a 250g fillet of lamb with salt and pepper and panfry in about 4 mins in oil. Then roll in alufoil and rest for 15 mins

For the pesto put 4 tbsp olive oil, 4 tbsp capers, 8g parsley (stems hacked, leaves plucked), the zest of 1/2 lemon and 1 tbsp juice in the blender and whisk into a smooth pesto

Add 1 tbsp soaked and hacked raisins and2 tbsp hacked  pistachios. Tast and season with salt and pepper. Add some water if too thick

Finely hack 3 anchovies and mix with 3 tbsp mayonaise and 2 tbsp milk. Season with chili flakes and transfer into a piping bag.

Slice the lamb as thin as possible and plate. Top with the pesto

Finish with stripes of mayo, some parsley leaves and hacked toasted pistachios.

Serve with toasted crostini. Feeds 2

(Recipe by Hester de Goede in Delicious Magazine)

from simple food, looking good
Thinly sliced fillet of lamb, Sicilian capers pesto Recipe