• Greek Style Lamb With Vegetables And Pesto

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    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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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