Roast lamb, vegetable and spicy pesto medley

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 19
Servings 6
Time 30

Ingredients

  • 900
    g
    lean boneless lamb, cut into 5 cm cubes
  • 800
    g
    baby potatoes, halved
  • 6
    courgettes, cut into chunks
  • 200
    g
    baby tomatoes
  • 8
    cloves garlic
  • 250
    g
    patty pans, halved
  • 200
    g
    asparagus, trimmed
  • 1
    large aubergine, sliced and quartered
  • 1
    each red, yellow and green pepper, cut into large cubes
  • 60
    ml
    olive oil
  • 150
    ml
    vegetable stock
  • SPICY PESTO
  • 30
    g
    mint leaves
  • 30
    g
    basil leaves
  • 2
    cloves garlic
  • 3
    small red chillies, chopped
  • 30
    ml
    pine nuts, roasted and chopped
  • 30
    ml
    grated Parmesan cheese
  • 90
    ml
    olive oil
 

Method

55
 
Mix the lamb and vegetables together, coat with oil, season with salt and freshly ground black pepper and spread evenly in a rosting pan.
Bake at 180°C for about 55 minutes, until the lamb is tender and the vegetables are cooked through.
Halfway through the cooking time, add the stock to the roasting pan and stir.
To make the pesto, finely chop the mint, basil and garlic and mix together.
Add the chillies, pine nuts, Parmesan cheese and oil.
Season to taste with salt and freshly ground black pepper, and mix well.
Serve garnished with extra basil leaves and invite your guests to drizzle over the lamb and veggies.
 

Read more on: roast  |  lamb
 

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