Lift your dinner game with this Pesto roast lamb. Ready in three easy steps, it's packed with nourishing veggies and delicious flavours.
Ingredients
2.5kg Coles Australian Whole Lamb Leg Roast
1/3 cup (90g) basil pesto
1 red capsicum, thickly sliced
1 yellow capsicum, thickly sliced
1 eggplant, coarsely chopped
2 zucchini, coarsely chopped
1 red onion, cut into wedges
1/4 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
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
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.
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.
Step 3
Slice lamb and serve with ratatouille, basil and crusty bread.
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.
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.
Step 3
Slice lamb and serve with ratatouille, basil and crusty bread.
