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Grilled Lamb with Roasted Pepper, Eggplant and A Basil Pesto

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

Clean the lamb of any sinew and fat. Bring to room temperature.

Brush the eggplant and potato round with oil, season and cook them over the chargrill or in a grill pan. Be sure to get the darkened grill marks. Grill until tender but not mushy. Put them to one side.

Slice the courgette and grill the corn, asparagus and squash.

Brush the lamb with olive oil and season. Seal all sides in a hot pan and then roast in a hot oven for 5 minutes, or until medium rare. Let rest for 5 minutes in a warm plate.

To serve:Reheat the vegetables under the grill or in the oven. Place one potato disc on each plate, top with capsicum strips and eggplan(alternate the colours). Quickly sauté 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 olive oil and drizzle around the plate and serve.

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