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Pesto roast lamb with ratatouille

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Lift your dinner game with this Pesto roast lamb. Ready in three easy steps, it's packed with nourishing veggies and delicious flavours.

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes, (+ 30 mins resting time)
Pesto roast lamb with ratatouille


  • 2.5kg Coles Australian Whole Lamb Leg Roast
  • ⅓ cup (90g) basil pesto
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced
  • 1 large eggplant, coarsely chopped
  • 2 zucchini, coarsely chopped
  • 1 red onion, cut into wedges
  • ¼ cup (60ml) olive oil
  • 2 tbs balsamic vinegar
  • 2 sprigs rosemary, leaves removed
  • 250g vine-ripened cherry tomatoes
  • Basil leaves, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Use a small, sharp knife to make shallow cuts over the surface of the lamb. Rub pesto all over the lamb and into the cuts. Place in a large roasting pan. Season. Roast for 1 hour, covering lamb with foil if necessary to prevent overbrowning.
  2. Step 2

    Combine capsicum, eggplant, zucchini and onion in a bowl. Toss with oil and vinegar. Season. Arrange in pan around lamb and roast, adding tomatoes to the pan for the last 15 mins of cooking, for a further 1 hour. Transfer lamb to a plate and cover with foil. Set aside for 30 mins to rest.
  3. Step 3

    Slice lamb and serve with ratatouille, basil and crusty bread.