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Pesto lamb leg with roast vegetable pasta salad

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  • Serves6
  • Cook time1 hour 15 minute
  • Prep time15 minute, + 15 mins resting time
Pesto lamb leg with roast vegetable pasta salad

This Pesto lamb leg with roast vegetable pasta salad will be your new go-to main when entertaining. Ready in a few easy steps, it's bursting with colour and delicious flavour.

Ingredients

  • 1.5kg Coles Graze Australian Lamb Leg
  • 1/3 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

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 5

    Arrange lamb on a platter. Thickly slice and serve with the pasta salad.

Pesto lamb leg with roast vegetable pasta salad

Pesto lamb leg with roast vegetable pasta salad
  • Serves6
  • Cook time1 hour 15 minute
  • Prep time15 minute, + 15 mins resting time
Ingredients
  • 1.5kg Coles Graze Australian Lamb Leg
  • 1/3 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. Step 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. Step 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. Step 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. Step 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. Step 5

    Arrange lamb on a platter. Thickly slice and serve with the pasta salad.