Pesto Topped Mutton

Time

Serves

Ingredients

• 2 Field & Flower mutton cannon (200g each)
• 100g watercress or basil, washed and dried
• 2 cloves of garlic
• 80 grams of Caerphilly, grated
• 50g hazelnuts
• 1 tbsp lemon juice
• 4 tbsp olive oil
• Sea salt, to taste

Instructions

1. Place all the ingredients into a food processor and mix together until it is a smooth paste.
2. Over a medium flame, heat a heavy bottomed frying pan. Pour a little olive oil into the pan.
3. Season the mutton then add to the pan and sear for one minute on each side.
4. Place the mutton in a preheated oven at 200°c for 6 - 8 mins.
5. Leave to rest for about 5 minutes before cutting into medium slices .
6. Finally, generously dollop the pesto on top of the sliced mutton.