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Lamb Steaks with Wild Rocket Pesto

2 Pots fresh wild rocket; leaves and stalks (keep a few to one side for garnish)
75 g Pine kernals; (3oz)
6 tb Extra virgin olive oil
50 g Parmesan cheese; shaved (reserving a little for garnish) (2oz)
4 Lamb steaks or cutlets
1 tb Ground nut oil; (1 to 2)
Salt and freshly ground black pepper

In a food processor blend the wild rocket, pine kernals and olive oil until you have a rough paste. Transfer to a bowl and stir in the parmesan cheese adding seasoning to taste. Leave in the refrigerator until required.

Preheat a griddle pan or grill and brush the steaks with the ground nut oil and cook following the pack instructions.

Serve with a large spoon of the rocket pesto on top of each lamb steak. Garnish with a few rocket leaves and parmesan shaves.

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