Lamb with Pesto

November 5, 2009

I woke up at 7.30 and worked on an essay until 5.30, neglecting to go to lectures, get some fresh air or even wash. The sole practical task I did all day was take my frozen lamb steak out of the freezer, so that when I finally hit send, showered, and did some housework I could rustle up something delicious. It’s all very well for cook books to talk about eating high quality ingredients, sourced from a French market and eaten leisurely, al fresco. But I think cooking is important when it is transformative; when putting three nice things on a plate and a vintage table cloth on your desk suddenly makes life that little bit nicer.

This barely consitutes a recipe, it’s just a nice thing to eat. Serves 1.

Slice an aubergine lengthways and grill the slices. Brush a lamb steak with olive oil, and season. Fry each side for 3 minutes in a really hot pan. Put them on a plate and drizzle a tablespoon of pesto over them. I will never again be accused of making life complicated.


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