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Roast Lamb And Summer Vegetables With Mint Pesto

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Roast Lamb And Summer Vegetables With Mint Pesto
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This incredible lamb dish is a real treat - it'll serve six people, and is a delicious and easy dinner once it's in the oven. Enlarge This incredible lamb dish is a real treat - it'll serve six people, and is a delicious and easy dinner once it's in the oven.
Serves:
6
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Oven Temperature:
190° c  -  370° f

Step : You will need

  • 680 g lean lamb neck fillet, or boneless shoulder steak, cubed
  • 450 g new potatoes, peeled and quartered
  • 3 medium garlic cloves, peeled and crushed
  • 2 small aubergines, peeled and cut into chunks
  • 2 small red peppers, deseeded and cut into large chunks
  • 4 tbsp extra virgin olive oil, cored
  • 4 tbsp flaked almonds, toasted
  • 1 large bunch fresh mint leaves, stalks removed
  • 2 tsp Dijon or wholegrain mustard
  • 6 tbsp extra virgin olive oil

Step 1: Set up

Preheat the oven to Gas mark 5, 190°C, 375°F, and parboil the potatoes in boiling salted water for 5-7 minutes. Drain and set aside.

Step 2: Prepare the meat

In a large roasting tin, mix together the lamb, potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.

Step 3: Cook

Roast for 30-35 minutes until the lamb is melting tender and the vegetables are cooked. From time to time during cooking shake the pan.

Step 4: Prepare the pesto

Put the almonds, mint leaves, mustard and seasoning in a food processor or blender and blend to a rough paste. Gradually add the oil in a steady flow. Season well.

Step 5: Serve

Spoon the pesto into a bowl and serve with the lamb.
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