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Greek Style Lamb with Vegetables and Pesto

2 sm Lamb mini roasts or 4 rib eye fillets or 8 lamb backstrap fillets
2 tb Olive oil
1 Lemon; zest of
2 Cloves garlic; minced
5 Zucchini; diced
1 Red capsicum and 1 yellow capsicum; diced
1 Spanish onion; finely chopped
2 Pontiac potatoes; finely diced, skin on
Juice and zest of 1 lemon
1 c Parsley
1 bn Basil
2 Cloves garlic
1/2 c Pistachio nuts; toasted
1/2 c Parmesan cheese
Olive oil
Salt and pepper to taste

Heat the olive oil in a saute pan and add the lemon zest and garlic. Cook for 1 minute to flavour the oil. Add the lamb pieces and sear over high heat until golden. Place in a baking dish and cook at 180c. For 10 minutes.

Meanwhile, to the remaining oil in the pan, add the potatoes and onion and saute over high heat for 3 minutes until beginning to colour. Add the diced capsicum, and zucchini and continue cooking for 5 minutes. Add the parsley, juice and zest of lemon and turn heat down to cook slowly until ready to serve.

In a food processor, drop all the basil leaves, garlic, nuts and cheese and process until leaves are chopped. With the motor running, pour in a little olive oil until you reach the consistency you like. Do not make the pesto too runny, otherwise it will not 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 four slices of lamb on the vegetables and top with a good dollop of the basil pesto.

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