Name: Roast lamb, vegetable and spicy pesto medley
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 900.00 g boneless lamb cubes lean; 800.00 g baby potatoes halved; 6.00 courgettes cut into chunks; 200.00 g baby tomatoes; 8.00 garlic cloves; 250.00 g patty pans halved; 200.00 g asparagus trimmed; 1.00 aubergine sliced, quartered; 1.00 pepper green, yellow and red, cubed; 60.00 ml fresh chillies 573; 150.00 ml stock vegetable; 30.00 g chopped; 30.00 g fresh basil; 2.00 garlic cloves; 3.00 red chilli chopped; 30.00 ml pine nuts roasted and chopped; 30.00 ml parmesan cheese grated; 90.00 ml fresh chillies 573

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Ingredients (18)

900.00 g	boneless lamb cubes — lean
800.00 g	baby potatoes — halved
6.00	courgettes — cut into chunks
200.00 g	baby tomatoes
8.00	garlic — cloves
250.00 g	patty pans — halved
200.00 g	asparagus — trimmed
1.00	aubergine — sliced, quartered
1.00	pepper — green, yellow and red, cubed
60.00 ml	fresh chillies — 573
150.00 ml	stock — vegetable

SPICY PESTO

30.00 g	chopped
30.00 g	fresh basil
2.00	garlic — cloves
3.00	red chilli — chopped
30.00 ml	pine nuts — roasted and chopped
30.00 ml	parmesan cheese — grated
90.00 ml	fresh chillies — 573

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Method:

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.