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  • Grilled Lamb With Roasted Pepper, Eggplant And A Basil Pesto

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    Grilled Lamb With Roasted Pepper, Eggplant And A Basil Pesto
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x 180 g, (6 -7oz) pcs of, (180 to 200) lamb backstrap
    • 2 x Baby finger eggplants, cut into quarters lengthwise
    • 1 x Red capsicum, roasted and skin removed, cut into strips
    • 1 x Yellow capsicum, roasted and skin remove, cut into strips
    • 1 lrg Potatoes, boiled and cut into (1 to 2) 1cm thick rounds, skin on
    • 4 piece baby corn
    • 1 x Courgette
    • 4 x Baby yellow squash
    • 8 x Spears of asparagus
    • 100 gm Baby spinach, (4oz)
    • 150 ml Extra virgin olive oil, (1/4 pint) Sea salt and freshly cracked pepper
    • 4 Tbsp. Basil pesto Extra virgin extra virgin olive oil Balsamic vinegar

    Directions

    1. Clean the lamb of any sinew and fat. Bring to room temperature.
    2. Brush the eggplant and potato round with oil, season and cook them over the chargrill or possibly in a grill pan. Be sure to get the darkened grill marks. Grill till tender but not mushy. Put them to one side.
    3. Slice the courgette and grill the corn, asparagus and squash.
    4. Brush the lamb with extra virgin olive oil and season. Seal all sides in a warm pan and then roast in a warm oven for 5 min, or possibly till medium rare. Let rest for 5 min in a hot plate.
    5. To serve:Reheat the vegetables under the grill or possibly in the oven. Place one potato disc on each plate, top with capsicum strips and eggplan(alternate the colours). Quickly saute/fry spinach and place a little on each vegetable stack. Slice the lamb in half on an angle across the grain and stand on top of the vegetable pile. Top the meat with a tbsp of pesto. Put a few drops of balsamic vinegar into some extra virgin extra virgin olive oil and drizzle around the plate and serve.

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