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Greek Style Lamb With Vegetables And Pesto
Ingredients
- 2 sm lamb mini roasts or possibly 4 rib eye fillets or possibly, (see above) 8 lamb backstrap fillets
- 2 Tbsp. extra virgin olive oil
- 1 x lemon, zest of
- 2 x cloves garlic, chopped
- 5 x zucchini, diced
- 1 x red capsicum and 1 yellow capsicum, diced
- 1 x Spanish onion, finely minced
- 2 x pontiac potatoes, finely diced, skin on juice and zest of 1 lemon
- 1 c. parsley
- 1 bn basil
- 2 x cloves garlic
- 1/2 c. pistachio nuts, toasted
- 1/2 c. parmesan cheese extra virgin olive oil salt and pepper to taste
Directions
- Heat the extra virgin olive oil in a saute/fry pan and add in the lemon zest and garlic. Cook for 1 minute to flavour the oil. Add in the lamb pcs and sear over high heat till golden brown. Place in a baking dish and cook at 180c. for 10 min.
- Meanwhile, to the remaining oil in the pan, add in the potatoes and onion and saute/fry over high heat for 3 min till beginning to colour. Add in the diced capsicum, and zucchini and continue cooking for 5 min. Add in the parsley, juice and zest of lemon and turn heat down to cook slowly till ready to serve.
- In a food processor, drop all the basil leaves, garlic, nuts and cheese and process till leaves are minced. With the motor running, pour in a little extra virgin olive oil till you reach the consistency you like. Don't make the pesto too runny, otherwise it won't hold together on top of the lamb.
- To serve, mound some vegetables on each plate, remove the lamb from the oven and slice diagonally. Place three or possibly four slices of lamb on the vegetables and top with a good dollop of the basil pesto.
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