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The main dish, Light and fresh

Roast lamb fillet with crisp spring vegetables and pesto

This roast lamb fillet with crisp spring vegetables and pesto serves 6 with just 30 minutes of active work. The pesto and vegetables are made in the morning, leaving only the meat to cook right before guests arrive. It's an easy recipe, around €9.50 per person, and the trick is letting the lamb rest as long as it cooked so it stays pink.

Rosy roast lamb fillet on vegetables that still have some bite, with a basil pesto that tastes like summer, sound good?

Roast lamb fillet with crisp spring vegetables and pesto
For
6 people
Work
30 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€9.50
Calories per person
450 kcalcalculated by Kiloach, your weight coach

Pink roast lamb fillet, lightly crisp on the outside and sliced on the bias, pairs with vegetables that keep their crunch and bright color. The homemade pesto, basil, parmesan, pine nuts, adds a fresh note that lightens the meat without covering it up. This is a dish that tastes like spring and summer, far from heavy winter stews.

It's a great recipe for a dinner with friends in spring or summer, when asparagus and fresh peas are in season. It also works for a slightly festive family meal, served with a simple starter and a fruit dessert. The whole menu stays light from start to finish, leaving room to actually enjoy the evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 6 min
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 2 steps, 3 min

There's no need to start the day before here, everything happens on the day itself. In the morning, make the pesto and blanch the vegetables ahead of time, they'll wait happily in the fridge. Right before guests arrive, season the fillets, sear and roast them, then let them rest. At serving time, reheat the vegetables with the pesto and slice the meat in front of your guests.

The ingredients

6 people

Butcher

  • Lamb fillets 900 g

Fruits and vegetables

  • Thin green beans 300 g
  • Fresh shelled peas 200 g
  • Green asparagus 1 bunch
  • Basil 2 bunch
  • Garlic 1 cloves

Dairy

  • Grated parmesan 40 g

Pantry

  • Pine nuts 30 g
  • Olive oiloften in the pantry 10 cl
  • Coarse saltoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Blend the picked basil leaves with the parmesan, pine nuts, garlic and olive oil, season lightly with salt. Cover the pesto with plastic wrap pressed directly onto the surface.

    Wrap pressed right onto the surface stops the pesto from turning dark.

  2. Drop the green beans, peas and asparagus, cut into pieces, into boiling salted water for a few minutes, then plunge them into ice water and drain. 6 min

    Ice water locks in the bright green color and keeps the crunch.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the lamb fillets out of the fridge half an hour before cooking, season with salt and pepper.

    Don't salt too early, salt draws the juices out of the meat.

  2. Sear the fillets in a very hot pan with a drizzle of oil, 2 minutes per side, then roast in the oven at 200 degrees. Remove and let rest under foil. 8 min

    Brown the narrow sides of the fillets too with tongs, every side is worth the flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Sauté the vegetables in a pan for a few minutes, then toss them with half of the pesto. 3 min

    Reheat the vegetables fast, they should stay bright and crisp.

  2. Slice the fillets on the bias, place them over the vegetables and add a drizzle of pesto.

    Pour any resting juices from the cutting board over the dish, they add flavor.

Our tips to get it right

  • Choose well trimmed lamb fillets without too much fat, they'll cook more evenly and stay tender.
  • Don't crowd the pan when you sauté the vegetables, cook them in two batches if needed so they sear instead of steaming in their own water.
  • Always keep a bit of pesto untouched in the fridge, you'll want it fresh for the final drizzle on the plate, separate from the batch already mixed into the vegetables.

The variations

  • Swap the lamb for pork fillet if some guests aren't fans of lamb's strong flavor, just adjust the cooking time.
  • For a vegetarian version, serve the vegetables and pesto over a seared slice of halloumi or grilled zucchini slices.
  • For kids or a quicker version, simply serve the vegetables steamed with a drizzle of olive oil, skipping the pesto and the hard sear on the meat.

What to serve it with

  • A light tabbouleh as a starter
  • Grilled bread for scooping up the pesto
  • A strawberry and basil salad for dessert

Storage

Leftovers keep for 2 days in the fridge in a sealed container, with the meat, vegetables and remaining pesto stored separately. This dish doesn't freeze well, the crisp vegetables would lose their texture. Reheat the meat gently in a pan over low heat so it doesn't overcook.

Questions about this recipe

Can you replace the lamb fillet with a boneless leg of lamb?

Yes, but the cooking time will be longer since the cut is thicker. Use a meat thermometer to keep it pink, aiming for about 55 to 57 degrees Celsius at the core.

How do you know when the lamb fillet is cooked enough?

After searing and a short time in the oven, the meat should feel springy, not firm. Resting under foil finishes the cooking gently and evens out the pink color throughout.

Can you make the pesto without pine nuts because of an allergy?

Yes, swap the pine nuts for sunflower seeds or lightly toasted cashews. The flavor shifts slightly but the pesto keeps the same texture.

How do you plate this dish nicely for guests?

Arrange the vegetables on a long platter or on individual plates, then fan the lamb slices on top. Finish with a drizzle of pesto and a few fresh basil leaves for color.

Can a roast lamb fillet with crisp spring vegetables and pesto be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a roast lamb fillet with crisp spring vegetables and pesto?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a roast lamb fillet with crisp spring vegetables and pesto?

About 450 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast lamb fillet with crisp spring vegetables and pesto cost?

About €9.50 per person, that's €57.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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