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Pesto Lamb Leg with Roast Vegetable Pasta Salad

Home  >  Inspire & Create  >  Salads & Sides  >  Pesto Lamb Leg with Roast Vegetable Pasta Salad

RECIPE

Pesto Lamb Leg with Roast Vegetable Pasta Salad

Prep

15 mins (+15 mins resting time)

Cooking

1¼ hours

Difficulty

Easy

Serves

6

Pesto Lamb Leg with Roast Vegetable Pasta Salad

Ingredients

  • 1.5kg Coles Graze Australian Lamb Leg
  • ⅓ cup (90g) Coles Italia Pesto Al Basilico Basil Pesto
  • 500g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 zucchini, quartered lengthways, thickly sliced crossways
  • 1 red onion, cut into wedges
  • 2 tbs extra virgin olive oil
  • 500g penne
  • 1 garlic clove, crushed
  • 1 tbs white wine vinegar
  • 60g baby spinach leaves
  • 2 tbs Coles Italia Pesto Al Basilico Basil Pesto, extra

Method

  1. Preheat oven to 180˚C. Line a baking tray with baking paper. Place lamb in a roasting pan. Rub pesto over lamb. Roast for 1½ hours or until cooked through. Cover lamb with foil. Set aside for 15 mins to rest.
  2. Meanwhile, place pumpkin, zucchini and onion on lined tray. Drizzle with half the oil. Roast with the lamb for 25 mins or until tender. Cool slightly.
  3. Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Refresh under cold water. Transfer to a large bowl.
  4. Add pumpkin mixture to pasta in bowl with remaining oil, garlic and vinegar. Toss to combine. Add spinach and stir to combine. Transfer to a serving platter. Drizzle with extra pesto.
  5. Arrange lamb on a platter. Thickly slice and serve with the pasta salad.