Mutton with watercress pesto
Ingredients
- 2 x cannon of mutton
- For the pesto
- 100g watercress, washed and dried
- 2 cloves of garlic, peeled
- 80 grams of cheddar cheese
- 50 grames hazelnuts
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
Method
Blend all the ingredients for the pesto together in a food processor until the pesto resembles toothpaste. Leave to one side.
Pre heat the oven to 200 degrees Celsius.
Heat an ovenproof frying pan over a medium heat. Add a little olive oil. Season the mutton and then sear for one minute on each side.
Please the frying pan and the mutton into the oven for six to eight minutes.
Remove the mutton. Allow to rest for five minutes and then cut into medium slices. Generously dollop the pesto on top of the sliced mutton.
Thank you https://www.fieldandflower.co.uk/ for the mutton.
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